Ingredients for Crispy Fried Chicken Spring Rolls
- 2 tbsp peanut oil
- 1 medium carrot, julienned
- 1/2 cup shredded cabbage
- Mushrooms
- Cooked Chicken
- White Pepper
- Caster Sugar
- Light Soy Sauce
- Dark Soy Sauce
- 1 tsp sesame oil
- 4 tbsp cornflour (cornstarch)
- Spring Roll Wrappers
- Vegetable oil for deep frying
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How to Make Crispy Fried Chicken Spring Rolls
- Heat 2 tbsp peanut oil in a wok or large frying pan over medium-high heat.
- Add the julienned carrot and stir-fry for 1 minute.
- Add the shredded cabbage, sliced mushrooms, and shredded chicken (or omitted vegetables). Stir-fry for another minute.
- Season with 1/4 tsp black pepper.
- Stir in 1 tbsp sugar, 2 tbsp soy sauce, and 1 tsp sesame oil.
- In a small bowl, whisk together 2 tbsp cornflour with about 3 tbsp water to form a slurry. Add this slurry to the filling while stirring constantly.
- Continue to stir until the sauce thickens.
- Remove from heat and let the filling cool completely.
- In a separate small bowl, mix the remaining 2 tbsp cornflour with enough water to create a thin paste for sealing the spring rolls.
- Lay out a spring roll wrapper on a flat surface. Place 1 tbsp of the cooled filling across one end of the wrapper.
- Brush the edges of the wrapper with the cornflour paste.
- Fold the two opposite side edges of the wrapper over the filling. Roll tightly into a cylinder.
- Pinch the edges to seal completely.
- Repeat steps 10-13 with the remaining wrappers and filling.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Carefully fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per batch.
- Remove spring rolls from fryer and drain on paper towels. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
5g
Fat
1g
Carbs
2g
