Description
Golden, crunchy spring rolls filled with savory shredded chicken and vibrant vegetables.
Ingredients
- 1 cup cooked shredded chicken
- 1 cup shredded carrots
- 1 cup sliced bell peppers
- 1/2 cup chopped green onions
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce
- 1 package rice paper wraps
- Oil for frying (vegetable, canola, or other neutral oil)
- Dipping sauce of choice (sweet chili, soy-vinegar, or peanut-style)
Instructions
- Combine the chicken, carrots, bell peppers, green onions, ginger, and soy sauce in a bowl. Mix well.
- Dip a rice paper sheet in warm water for 10–15 seconds until pliable, then lay it flat on a damp surface.
- Place a couple of tablespoons of filling on the lower third of the rice paper, fold in the sides, and roll tightly. Seal the edge with a bit of water.
- Continue softening wrappers and rolling until all filling is used.
- Heat oil in a frying pan over medium heat to about 350°F.
- Fry the spring rolls until golden brown, about 3–4 minutes per side.
- Drain on paper towels and serve warm with your dipping sauce.
Notes
For the crispiest shell, fry in small batches and drain on a wire rack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian