Chicken Spring Rolls Recipe

Name: Chicken Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon minced garlic; 1/2 tablespoon grated ginger; 2 cups shredded napa cabbage; 1 carrot, grated; 1/2 cup bean sprouts; 2 ounces bean thread noodles, blanched and chopped; 8 ounces shredded cooked chicken breasts; 1 tablespoon hoisin sauce; 1 tablespoon oyster sauce; 2 tablespoons chopped coriander; spring roll wrappers; 1 egg, beaten; vegetable oil, for frying

Servings: persons

2 tablespoons vegetable oil
1 tablespoon minced garlic
1/2 tablespoon grated ginger
2 cups shredded napa cabbage
1 carrot, grated
1/2 cup bean sprouts
2 ounces bean thread noodles, blanched and chopped
8 ounces shredded cooked chicken breasts
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 tablespoons chopped coriander
spring roll wrappers
1 egg, beaten
vegetable oil, for frying

1
Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp.
2
Add the noodles and chicken; continue to cook until heated through.
3
Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
4
Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
5
Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 tablespoon minced garlic, 1/2 tablespoon grated ginger, 2 cups shredded napa cabbage, and more.

Yes, Chicken Spring Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Spring Rolls

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