Spring Roll-Ups Recipe

Name: Spring Roll-Ups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 milliliters fiddleheads cooked till tender, well drained; 4 each chicken breasts without skin, boned and pounded; 50 milliliters flour, all-purpose; 1 milliliter paprika; 2 milliliters thyme; 2 milliliters salt; 1 dash black pepper; 1 each eggs; 15 milliliters milk; 50 milliliters butter; 4 each bacon strip, cooked and crumbled; 25 milliliters vegetable oil; 1 medium onions chopped; 12 each mushrooms sliced; 1 clove garlic minced; 2 medium tomatoes sliced; 25 milliliters sherry optional; 15 milliliters cornstarch; 125 milliliters chicken broth or water; 1 teaspoon salt and black pepper or to taste

Servings: persons

500 milliliters fiddleheads cooked till tender, well drained
4 each chicken breasts without skin, boned and pounded
50 milliliters flour, all-purpose
1 milliliter paprika
2 milliliters thyme
2 milliliters salt
1 dash black pepper
1 each eggs
15 milliliters milk
50 milliliters butter
4 each bacon strip, cooked and crumbled
25 milliliters vegetable oil
1 medium onions chopped
12 each mushrooms sliced
1 clove garlic minced
2 medium tomatoes sliced
25 milliliters sherry optional
15 milliliters cornstarch
125 milliliters chicken broth or water
1 teaspoon salt and black pepper or to taste

1
Place about 20 fiddleheads on each chicken breast, roll and secure with tooth picks.
2
Combine flour, paprika, thyme, salt and pepper; mix well and set aside.
3
In a small bowl beat egg with milk.
4
Dip chicken breast in egg then roll in flour mixture.
5
Heat butter in skillet and brown chicken rolls until golden.
6
Transfer chicken rolls to a 3 litre rectangular pan.
7
Sprinkle bacon pieces over rolls.
8
Heat oil in skillet and stir-fry onion, garlic, mushrooms and tomatoes for 2 minutes Add sherry; simmer 2 minutes longer.
9
Combine cornstarch with chicken broth and add to pan, stirring constantly until ingredients are coated with a light, clear glaze.
10
Pour entire contents of pan over chicken rolls.
11
Cover loosely with foil.
12
Bake in 180 cup oven 30 minutes, basting occasionally with juices in bottom of pan.
13
Cover, bake 15 minutes longer or until chicken is tender.

1092

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 500 milliliters fiddleheads cooked till tender, well drained, 4 each chicken breasts without skin, boned and pounded, 50 milliliters flour, all-purpose, 1 milliliter paprika, and more.

Yes, Spring Roll-Ups falls under the Snacks & Appetizers 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.

That's it — enjoy your meal!

Spring Roll-Ups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions