Crispy Chicken Spring Rolls
A delicious and easy recipe for crunchy spring rolls filled with tender chicken and colorful veggies, perfect for a snack or appetizer.
Ingredients
For the Filling
- 1 cup cooked chicken, shredded This serves as the main protein.
- 1 cup mixed vegetables (carrots, cabbage, bell peppers) Brings color, crunch, and nutrients.
- 2 cloves garlic, minced Adds a tasty aroma.
- 1 teaspoon soy sauce Deepens the flavor.
- to taste salt and pepper Essential for flavor balance.
For the Spring Rolls
- 8 spring roll wrappers Creates the crispy outer layer.
Instructions
Preparation
- Shred the chicken using leftover rotisserie chicken or boiled chicken breasts.
- Chop the vegetables (carrots, cabbage, and bell peppers) into small pieces.
- Mince the garlic.
Cooking
- In a bowl, combine shredded chicken, mixed vegetables, minced garlic, soy sauce, salt, and pepper. Stir until well mixed.
- Lay out the spring roll wrappers on a flat surface.
- Place a spoonful of the filling on the wrapper, fold in the sides, and roll tightly. Seal with a little water if needed.
- Heat enough oil for frying in a pan over medium heat.
- Fry the spring rolls until golden brown on all sides, about 3-4 minutes per side.
Serving
- Place fried spring rolls on paper towels to soak up excess oil.
- Serve warm with your favorite dipping sauce, such as sweet chili or soy sauce.
Notes
For best results, use cold ingredients and do not overcrowd the pan while frying. These spring rolls can be prepared ahead and are great for meal prep.