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Home Ground Chicken Recipes

Flaky and Crispy Chinese Chicken Spring Rolls

in Ground Chicken Recipes, Mince Chicken Recipes
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Flaky And Crispy Chinese Chicken Spring Rolls
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If you are craving Chinese spring rolls that you love from your typical takeout restaurant, this Flaky and Crispy Chinese Chicken Spring Rolls recipe is golden. You get the perfect spring roll that is crispy with just the right flavour. This recipe is very easy, and you can make a large batch and freeze the spring rolls for another day.

I used Chinese five spice, a combination of star anise, cinnamon, cloves, fennel, and peppercorns. Keep in mind that some 5 spice contains more or less amounts of these spices, so pick one that is the right balance for you.

Flaky And Crispy Chinese Chicken Spring Rolls

Flaky and Crispy Chinese Chicken Spring Rolls

Gretel ShawGretel Shaw
Love spring rolls? These flaky and crispy Chinese chicken spring rolls are so good! Make these when you're craving Chinese!
5 from 1 vote
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Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 485 kcal

Ingredients
 
 

  • Chicken Mince1 pound ground chicken (minced chicken)
  •  
    1 teaspoon five spice
  • Garlic5 cloves garlic - smashed
  • Soy Sauce Bottles2 tablespoons soy sauce - low sodium
  • Vegetable Oil1 tablespoon vegetable oil
  • Carrot Vegetable With Leaves2 medium carrots - thinly sliced
  • Fresh Cabbage2 cups cabbage
  • Green Onion, Spring Onion3 sprigs spring onions
  • Soy Sauce Bottles1 tablespoon soy sauce
  • Vegetable Oil1 tablespoon vegetable oil
  •  
    16 small spring roll wrappers

Instructions
 

  • Clean chicken breast and marinate for a few hours in Chinese five spice, soy sauce smashed garlic and a splash of vegetable oil.
  • Using a cheese grater, thinly slice the carrots.
  • Finely chop the green onion.
  • Slice the cabbage into thin strips.
  • In a heated wok, add 1 tablespoon of vegetable oil and cook vegetables for a few minutes. Do not overcook the vegetables; they should still have a slight crunch.
  • In a separate pan, cook chicken for 3 to 4 minutes until cooked through. Set it aside and let it to rest for 5 minutes
  • Thinly slice grilled chicken breasts into strips and add to the wok of vegetables with 1 tablespoon of soy sauce.
  • Allow filling to cool slightly.
  • Prepare spring roll and place 1 tablespoon of filling in the centre. Roll the spring roll, fold in the sides and seal the spring roll by dabbing a few drops of water on the edges.
  • Fry in vegetable oil for 2 minutes until golden.

Nutrition

Calories: 485kcalCarbohydrates: 52gProtein: 30gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 104mgSodium: 1286mgPotassium: 894mgFiber: 4gSugar: 3gVitamin A: 5233IUVitamin C: 18mgCalcium: 89mgIron: 5mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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