Seafood and Chicken Rolls – a delicious recipe with chicken, soy sauce, crab sticks, spring roll wrappers, cornflour, water. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Slice each breast horizontally to give you 2 thin slices from each and then brush each slice with soy sauce and place one thawed crab or seafood stick on each slice of chicken and roll firmly.
2
Place roll diagonally across spring roll wrapper and fold in ends and roll up securely and then seal end with combined cornflour and water.
3
Deep fry rolls in hot oil until golden and cooked through, approximately 3-5 minutes (this will depend on the thickness of your chicken breasts - the thinner the quicker) and then drain on absorbent paper, you may need to do these in batches depending on the size of your deep fryer.
4
Cut into diagonal slices to serve with a dipping sauce of choice or present on a platter with dipping sauce as as appetizer.
85
kcal
Calories
2
g
Fat
1
g
Carbs
16
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 boneless skinless chicken breast halves, 1 teaspoon soy sauce, 4 imitation crab sticks (or seafood sticks), 4 spring roll wrappers, and more.
Yes, Seafood and Chicken Rolls falls under the Seafood 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.
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