Chicken Spring Rolls Recipe
Master the ultimate crunch with these Chicken Spring Rolls! Better than takeout, freezer-friendly, and packed with savory flavor. Perfect for any party.
Servings: 20
Calories: 116kcal
Ingredients
Chicken filling
- 3 tablespoons sesame oil
- 1 tablespoon grated garlic or minced
- 6 scallions green and white part separated and finely chopped
- ⅓ cup chopped red onion
- 1 teaspoon green chilies crushed or finely chopped
- 2 cups cabbage shredded
- 1 cup carrot chopped
- ¾ cup capsicum chopped
- ¼ cup celery sticks chopped
- 3 cups boiled chicken breasts (shredded)
- 1 tablespoon red chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon salt or as needed
- 1 teaspoon freshly ground black pepper
Spring rolls
- ¼ all-purpose flour
- water as needed to make a paste
- 20 spring roll wrappers or as needed according to the sheet size
- oil as needed for frying
Instructions
Make the filling
- To begin with, heat 3 tablespoons sesame oil in a wok. Add 1 tablespoon grated garlic and cook for few seconds until fragrant.
- Then, add chopped 6 scallions whites, ⅓ cup chopped red onion, 1 teaspoon green chilies (chopped or minced) and cook on high heat for 30 seconds.
- Add 2 cups cabbage, 1 cup carrot, and cook for 2 minutes on high heat. Do not overcook veggies; they should be with a little crunch.
- Now add¾ cup capsicum, ¼ cup celery sticks, 3 cups boiled chicken breasts (shredded), 1 tablespoon red chili sauce , 1 tablespoon soy sauce, along with 1 teaspoon salt. Cook on high for 2 minutes.
- Add the chopped scallion greens and sprinkle 1 teaspoon freshly ground black pepper, mix. Switch off the heat and set the filling aside to cool completely.
Make the spring rolls
- Whisk together ¼ all-purpose flour and 3-4 tablespoons water to make the binder.
- Lay one spring roll wrapper on your board or work surface. Place about 2-3 tablespoons of chicken filling at the one end.
- Gently roll the edge over to secure the filling. Apply the binder on both the side corner and wrap over the first roll, leaving you with a wrapper that resembles an open envelope.
- Now roll again. Then apply the binder all over and roll up to ensuring the edges are sealed well. Repeat the same for all. Cover the chicken rolls with a damp cloth or plastic wrap throughout to prevent drying out.
- Heat enough oil in a heavy bottom large deep pan or a wok. When oil is hot (175℃-190℃ / 350℉-375℉), carefully slide in the spring rolls. Deep fry on a medium heat until golden and crisp. Do not overcrowd the pan, fry few rolls at a time.
- Remove from oil using tongs or a slotted spoon and drain on a plate lined with an absorbent paper towel. Fry the reamining rolls in the same manner.
- Serve them hot with sweet and sour sauce /schezwan sauce, ketchup, or dipping sauce of choice.
Nutrition
Calories: 116kcal | Carbohydrates: 13g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 300mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1294IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg