This chicken spring roll is absolutely on the list of my top 5 favourite foods. Honestly, it’s not something that I make often, but when it is done, I prefer to make a ton of them because most of it will go inside my stomach. This spring roll is light, airy and crispy, which will bring a fantastic treat to you. I make many variations of spring rolls, but today I’m sharing the chicken version with you, which is my mom’s filling of choice.
Yummy Chicken Spring Roll
This chicken spring roll is a good dish to prepare when you're craving for something Asian. It's delicious and so easy to perfect.
Ingredients
- 1 pound ground chicken (minced chicken)
- 1 tablespoon soy sauce
- 1 teaspoon ground black pepper
- 2 cloves garlic - finely minced
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 stalk green onions (scallions or green shallots) - chopped
- 1 teaspoon ginger - grated
- 2 medium carrots - cut into thin julienne
- 2 tablespoons oyster sauce
- 8 ounces cabbage - shredded
- 1 tablespoon cornstarch
- ¼ cup water
- 1 litre cooking oil - for deep frying
Instructions
- In a bowl, mix the soy sauce, rice wine, pepper, and cornstarch.
- Now add the chicken and mix it well.
- Let it marinate for 10 minutes or up to overnight in the refrigerator.
- Now heat a wok over high heat.
- When the wok is hot, add 1 tablespoon of the cooking oil and stir fry the ground chicken until browned.
- Now remove the browned ground chicken from the wok to a bowl and set it aside.
- Again, put the wok to medium heat.
- Now add the remaining cooking oil.
- When it turns hot, add the green onion, garlic, and ginger and cook for 30 seconds.
- Now add the carrots and cabbage.
- Stir it well and turn the heat to medium-high.
- Then stir-fry the vegetables for 2 minutes or until the carrots are softened.
- Now add the cooked chicken and then add the oyster sauce and toss them well.
- Spread the mixture out on a baking sheet letting it cool.
- Now prop up the baking sheet on one end so that any liquid gets to collect on the other side.
- When the mixture turns cool, discard the liquid.
- Now in a small bowl, whisk together the cornstarch and water.
- Open the wrapper packet and cover the wrappers with a damp towel to prevent them from drying out.
- Then add the 1 tablespoon of chicken filling to the wrappers and roll-up.
- Secure them with cornstarch mixture.
- Then keep the rolled wrappers covered with plastic wrap to prevent drying.
- When it is ready to fry, heat 1 ½ inch of oil in a wok and carefully slide in the spring rolls, a few at a time.
- Fry them by turning the rolls occasionally to get brown evenly, for about 3 minutes on each side.
- When it is done, let them cool on a plate.
- Drain the excess oil with the help of a paper towel.
- Repeat the same process for the remaining spring rolls.
- Serve.
Nutrition
Calories: 244kcalCarbohydrates: 12gProtein: 4gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 10mgSodium: 157mgPotassium: 81mgFiber: 1gSugar: 0.3gVitamin A: 417IUVitamin C: 2mgCalcium: 13mgIron: 1mg
How did this recipe turn out for you?We’re eager to hear your thoughts!