Chicken Spring Rolls Recipe

Ingredients for Chicken Spring Rolls

• Vegetable Oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• Napa Cabbage
• 1/2 cup shredded carrot
• 1 cup bean sprouts
• Bean Thread Noodles
• Cooked Chicken Breasts
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1/4 cup chopped fresh coriander (cilantro)
• Spring Roll Wrappers
• 1 egg, lightly beaten

How to Make Chicken Spring Rolls

1. Prepare the filling: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
2. Add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
3. Add the shredded cabbage, carrot, and bean sprouts. Stir-fry for 2-3 minutes until the cabbage is slightly softened but still crisp.
4. Add the cooked rice noodles and shredded chicken. Stir to combine and heat through (about 2 minutes).
5. Stir in the hoisin and oyster sauces. Toss to coat evenly. The filling should be moist but not soggy.
6. Remove from heat and let the filling cool completely. Stir in the chopped coriander.
7. Assemble the spring rolls: Lay a spring roll wrapper on a flat surface diagonally (diamond shape).
8. Place 2 tablespoons of the filling in the center of the wrapper near the bottom corner.
9. Fold the bottom corner up over the filling. Then fold in the two side corners.
10. Brush the top edge of the wrapper with the beaten egg.
11. Tightly roll up the spring roll to form a cylinder.
12. Fry the spring rolls: Pour enough vegetable oil (about 1 inch) into a large skillet or wok to reach a depth of 1 inch and heat to 350°F (175°C).
13. Carefully add the spring rolls to the hot oil in batches, ensuring not to overcrowd the pan.
14. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
15. Remove the spring rolls from the oil and place them on a wire rack or paper towels to drain excess oil.
16. Serve immediately and enjoy!