Ingredients for Seafood And Chicken Rolls
- Boneless Skinless Chicken Breast Halves
- 2 tablespoons soy sauce
- Imitation Crab Sticks
- Spring Roll Wrappers
- 1 tablespoon cornflour
- 2 tablespoons water
- enough vegetable oil for deep frying
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How to Make Seafood And Chicken Rolls
- Slice each chicken breast horizontally into two thin cutlets. Brush each cutlet with 1 tablespoon of soy sauce.
- Place one thawed crab stick or seafood stick (approximately 4 inches long) onto each chicken cutlet.
- Roll the chicken tightly around the seafood, creating a firm cylinder.
- Lay a spring roll wrapper diagonally. Place the chicken roll at the bottom edge of the wrapper.
- Fold in the sides of the wrapper, then tightly roll up from the bottom, tucking the wrapper to secure the roll.
- Mix 1 tablespoon of cornflour with 2 tablespoons of water to create a paste. Seal the end of each spring roll with the cornflour paste.
- Heat about 2 inches of oil in a deep fryer or large pot to 350°F (175°C).
- Carefully fry the spring rolls in batches, ensuring not to overcrowd the fryer, for 3-5 minutes, or until golden brown and cooked through.
- Remove the rolls and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Cut each spring roll diagonally into slices and serve immediately with your favorite dipping sauce (sweet chili sauce recommended!).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
1g
Carbs
1g
