Description
Thin, crackly rice-paper spring rolls filled with tender shredded chicken and crunchy vegetables, perfect for parties or weeknight dinners.
Ingredients
- 1 cup cooked chicken breast, shredded
- 1 cup shredded cabbage
- 1 cup carrots, julienned or grated
- 1/2 cup bean sprouts
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 12 rice paper wrappers
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
- In a large bowl, combine shredded chicken, shredded cabbage, carrots, bean sprouts, and green onions. Toss gently to mix.
- Add soy sauce, sesame oil, grated ginger, and minced garlic. Season lightly with salt and pepper and toss until evenly coated.
- Pour warm water into a shallow dish. One at a time, dip a rice paper wrapper for 10–15 seconds until pliable, then lay it flat on a clean surface.
- Place about 2 tablespoons of the filling across the lower third of the wrapper. Fold in the sides, then roll tightly to seal.
- Heat vegetable oil in a skillet to 350–375°F (175–190°C). Fry rolls in batches for 3–4 minutes until golden and crisp.
- Remove with a slotted spoon and drain on paper towels. Serve warm with dipping sauces.
Notes
For extra crispiness, test-fry one roll first. Ensure oil temperature is consistent while frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian