Description
These Chicken Spring Rolls are a delightful fusion of crispy, golden-brown wrappers and juicy, flavorful chicken filling. Each bite offers a satisfying crunch followed by a burst of savory flavors, enhanced by fresh vegetables and aromatic herbs.
Ingredients
Scale
- For the Filling:
- 1 lb ground chicken
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- For the Wrappers:
- 12 spring roll wrappers
- For Frying:
- Vegetable oil (for frying)
Instructions
- In a large skillet, heat 1 tablespoon of sesame oil over medium heat.
- Add minced garlic and ginger, sautéing for 1-2 minutes until fragrant.
- Add ground chicken, cooking until browned and fully cooked, about 5-7 minutes.
- Stir in shredded carrots, bean sprouts, and green onions, cooking for an additional 2-3 minutes.
- Pour in soy sauce, mixing well, and remove from heat to cool the filling.
- Lay a spring roll wrapper on a clean surface, place 2-3 tablespoons of filling in the center, and roll tightly, folding in the sides.
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry the spring rolls in batches for 3-4 minutes or until golden brown, turning occasionally for even cooking.
- Remove and drain on paper towels before serving.
Notes
- Make-ahead: The filling can be prepared a day in advance and stored in the refrigerator.
- Storage: Cooked spring rolls can be stored in an airtight container in the fridge for up to 3 days.
- Substitutions: Ground turkey or tofu can be used as alternatives to chicken.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: appetizers
- Method: frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 150
- Sugar: 2 grams
- Sodium: 300 milligrams
- Fat: 8 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 1 gram
- Protein: 8 grams
- Cholesterol: 40 milligrams
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