Chicken Spring Rolls
These chicken spring rolls are full of chicken and crunchy vegetables. They are shallow fried to crisp perfection, and are definitely better than takeout!
- 1 tbsp oil
- 1 pound boneless chicken finely sliced
- 1 tsp ginger crushed
- 1 tsp garlic crushed
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp soy sauce low sodium
- 1 tbsp sriracha
- 1 tbsp vinegar
- 1/2 tsp sesame oil
- 1 bell pepper thinly sliced
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup green onions thinly sliced
- 1 tbsp sesame seeds optional
- 2 packs spring rolls wrappers
Heat the oil in a wok and add the chicken. Stir fry for a couple minutes, then add all the seasonings and sauces. Stuir fry till the chicken is cooked through.
Turn off the flame then add the vegetables and sesame seeds. Stir till the vegetables and chicken are mixed and let the mixture come to room temperature. The vegetables should stay crunchy, because they also cook when the spring rolls are fried.
Separate the spring rolls wrappers, fill and roll. Secure with water or a paste made out of water and flour. For the full rolling tutorial go here. Fry on a medium low flame till crispy and golden brown.
To freeze: Flash freeze in a single layer for 1-2 hours, then transfer to a freezer safe container. You can freeze these for up to 1 month.
Variations. Make these vegan by omitting the chicken and adding all your favorite vegetables. Some more to add are mushrooms, bean sprouts, broccoli, and peas.
You can switch out the chicken for shrimp to make shrimp spring rolls.