Description
Chicken Spring Rolls are a delicious and crunchy treat, perfect for any occasion. These delightful rolls combine tender, shredded chicken with fresh vegetables like carrots and cabbage, all wrapped in a delicate rice paper shell. Whether you’re serving them as an appetizer at a party or enjoying them as a snack on movie night, these homemade spring rolls are sure to impress. With a customizable filling, you can tailor each roll to your taste preferences, making them a versatile option for everyone. Serve them hot with your favorite dipping sauce for a flavorful experience that’s bound to be a hit!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- Rice paper wrappers
- 2 cups shredded cabbage (green or Napa)
- 1 cup julienne carrots
- ½ cup chopped green onions
- 3 tablespoons low-sodium soy sauce
- Sriracha (to taste)
Instructions
- Cook the chicken by boiling or steaming until fully cooked (15-20 minutes), then shred it.
- In a bowl, mix shredded cabbage, carrots, and green onions.
- Combine the shredded chicken with the vegetables and add soy sauce and Sriracha to taste.
- Soak a rice paper wrapper in warm water until pliable; place filling on one edge and roll tightly.
- Heat oil in a pan and fry each spring roll until golden brown (3-4 minutes per side).
- Drain on paper towels and serve hot with dipping sauces.
Notes
- Don’t overfill the wrappers to prevent tearing.
- Keep unused wrappers covered to avoid drying out.
- Experiment with different proteins or add herbs for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll - approx. 50g
- Calories: 170
- Sugar: 1g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg