志田音々
志田音々
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Chinese Chicken and Vegetable Spring Rolls
Crispy Chinese Chicken Spring Rolls with Stir-Fried Veggies
Ingredients:
1 tablespoon sesame oil
1/2 pound ground chicken
1 cup shredded cabbage
1/2 cup grated carrot
1/4 cup chopped green onions
1 tablespoon soy sauce
1 teaspoon oyster sauce
1 teaspoon minced garlic
1 teaspoon grated ginger
12 spring roll wrappers
1 tablespoon all-purpose flour mixed with 2 tablespoons water (to seal rolls)
Vegetable oil for frying
Directions:
Heat sesame oil in a skillet over medium heat. Add garlic and ginger, and sauté for 30 seconds until fragrant.
Add ground chicken and cook until no longer pink, breaking it up with a spatula.
Stir in shredded cabbage, carrot, and green onions. Cook for 2–3 minutes until vegetables are slightly tender.
Add soy sauce and oyster sauce. Toss everything together until well combined. Remove from heat and let mixture cool.
Place a spring roll wrapper on a flat surface with one corner facing you like a diamond. Spoon 2 tablespoons of filling onto the lower third.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with the flour-water paste.
Repeat with remaining wrappers and filling.
Heat vegetable oil in a deep pan to 350°F (175°C). Fry spring rolls in batches for 3–4 minutes until golden brown and crispy.
Drain on paper towels and serve hot with soy sauce or sweet chili sauce.
Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes
Kcal: 190 kcal | Servings: 12 spring rolls
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Crispy, savory, and packed with flavor These homemade Chinese Chicken and Vegetable Spring Rolls are the ultimate snack or starter!Chinese Chicken and Vegetable Spring Rolls Crispy Chinese Chicken Spring Rolls with Stir-Fried Veggies Ingredients: 1 tablespoon sesame oil 1/2 pound ground chicken 1 cup shredded cabbage 1/2 cup grated carrot 1/4 cup chopped green onions 1 tablespoon soy sauce 1 teaspoon oyster sauce 1 teaspoon minced garlic 1 teaspoon grated ginger 12 spring roll wrappers 1 tablespoon all-purpose flour mixed with 2 tablespoons water (to seal rolls) Vegetable oil for frying Directions: Heat sesame oil in a skillet over medium heat. Add garlic and ginger, and sauté for 30 seconds until fragrant. Add ground chicken and cook until no longer pink, breaking it up with a spatula. Stir in shredded cabbage, carrot, and green onions. Cook for 2–3 minutes until vegetables are slightly tender. Add soy sauce and oyster sauce. Toss everything together until well combined. Remove from heat and let mixture cool. Place a spring roll wrapper on a flat surface with one corner facing you like a diamond. Spoon 2 tablespoons of filling onto the lower third. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with the flour-water paste. Repeat with remaining wrappers and filling. Heat vegetable oil in a deep pan to 350°F (175°C). Fry spring rolls in batches for 3–4 minutes until golden brown and crispy. Drain on paper towels and serve hot with soy sauce or sweet chili sauce. Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes Kcal: 190 kcal | Servings: 12 spring rolls #springrolls #chineseappetizer #crispyrolls #homemadesnacks #chickenspringrolls #asiansnacks #streetfoodstyle #fryingrecipes #partyappetizers #vegetablerolls #easychinesefood #appetizerideas #asiancuisine #savorybites #wrappeditup #fingerfoods #snackrecipes #quickfriedfood #crunchyrecipes #rollitup Crispy, savory, and packed with flavor These homemade Chinese Chicken and Vegetable Spring Rolls are the ultimate snack or starter!
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