Chicken Spring Rolls

Chicken Spring Rolls

The other day, I decided to make Chicken Spring Rolls at home.  I love spring rolls, but I often find them quite greasy and oily.  That’s because they are not fried correctly, so they become soggy and absorb too much oil.

This home-made version is so much better.  They come out crunchy and not oily at all.  And the filling is delicious too.

I made a chicken and vegetable filling, but you can use pork or simply skip the meat all together for a vegetarian version.  They were a hit with my kids too and I am already planning on filling them with all the vegetables they are not that fond of… hehehe

Enjoy!

Ingredients :

1 quart oil for deep frying
2 (10 ounce) cans chunk chicken,drained and flaked
1 small onion, grated
1/2 cup finely shredded cabbage
1 small carrot, grated
1/4 cup barbeque sauce
1 dash hot pepper sauce
1 dash soy sauce
1 dash Worcestershire sauce
1 (14 ounce) package spring roll wrappers

Directions :

Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F
(190 degrees C).
In a medium bowl, mix together chicken, onion, cabbage, carrot,
barbeque sauce, hot pepper sauce, soy sauce and Worcestershire
sauce.
Place approximately 1 tablespoon of the chicken mixture in the
center of spring roll wrappers.
Moisten fingers with water, and wet the edges of the wrappers.
Roll around the filling. Press seams to seal.
In small batches, deep fry the spring rolls 3 to 5 minutes, or until
golden brown.
Drain on paper towels.

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