Description
Crunchy and delicious spring rolls filled with chicken and veggies, perfect for appetizers or snacks.
Ingredients
Scale
- Spring roll wrappers
- 1 cup cooked and shredded chicken breast
- 1 cup finely shredded cabbage
- 1 cup julienned carrots
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Oil for frying
Instructions
- In a bowl, combine the shredded chicken, cabbage, carrots, green onions, garlic, soy sauce, salt, and pepper. Mix well.
- Place a spring roll wrapper on a clean surface. Add a spoonful of the filling near one corner and roll tightly, folding in the sides as you go.
- Heat oil in a deep pan over medium heat.
- Fry the spring rolls in batches until golden brown and crispy.
- Remove from oil and drain on paper towels. Serve hot.
Notes
Use leftover rotisserie chicken to save time. Don’t overfill the wrappers. Fry in small batches for the best results.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg