chicken spring rolls

These homemade Chicken Spring Rolls are packed with seasoned chicken, fresh vegetables, and wrapped in my favorite spring roll wrappers for a flavorful appetizer that never disappoints. Whether you fry or air-fry them, they turn out golden and crispy every time.

Chicken Spring Rolls

chicken breast

tb. avocado oil

onion

med. carrot

shredded cabbage

bell pepper

garlic

tb. ginger

salt

white pepper

soy sauce

tb. sesame oil

cornstarch

spring roll wrappers ((Springhome))

tb. flour

water

neutral oil ((for deep frying))

Thinly slice the onion and place it in a large bowl. Wash, peel, and thinly slice or shred the carrot, then add it to the bowl. Wash and thinly slice the bell pepper. I used half a red and half a yellow bell pepper. Add to the bowl.Crush or finely chop the garlic and grate the ginger, then set them aside.

In a large skillet or wok, heat the avocado oil over medium-high heat. Add the onion, carrot, and bell pepper, and sauté until slightly softened. Stir in the ginger and garlic, cooking for another minute before adding the shredded cabbage.Season with 1 teaspoon of salt and ½ teaspoon of white pepper. Transfer the sautéed vegetables to a bowl and set aside.

In the same skillet, add the thinly sliced chicken along with 1 tablespoon of sesame oil. Sauté until nearly cooked through, then season with 1 teaspoon of salt. Add the soy sauce and continue cooking until fully done. Return the cooked vegetables to the skillet and mix to combine. Sauté together for a couple of minutes before stirring in the cornstarch. Mix well, then set aside to cool.

Place a wrapper on a flat surface with a corner facing you. Add 2-3 tablespoons of the cooled filling near the bottom. Fold the corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a flour-and-water paste (made by mixing equal parts flour and water).For meal prep, freeze the assembled rolls on a plate for a few hours before transferring them to an airtight bag.

For best results, freeze for at least one hour before cooking to prevent them from opening up.Air Fryer or Oven: Spray with nonstick spray and cook at 375°F for 10-12 minutes, flipping halfway.Deep Fry: Heat oil and fry until golden brown and crispy, about 5-7 minutes.

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Top 1 chicken spring rolls recipes from across the web

The most viewed chicken spring rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Spring Rolls

The most viewed chicken spring rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine