9 Time Pro Roller Chicken Spring Rolls Recipes

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CHICKEN & VEGGIE SPRING ROLLS RECIPE BY TASTY



Chicken & Veggie Spring Rolls Recipe by Tasty image

Here's what you need: garlic, ginger, chicken breasts, salt, black pepper, shiitake mushrooms, cabbage, carrot, scallions, egg roll wrappers, egg, oil, hoisin sauce

Provided by Tasty

Categories     Appetizers

Yield 6 rolls

Number Of Ingredients 13

2 cloves garlic
1 tablespoon ginger
2 chicken breasts
salt, to taste
black pepper, to taste
1 cup shiitake mushrooms
1 cup cabbage
1 cup carrot
¼ cup scallions
1 packet egg roll wrappers
1 egg, for egg wash
oil, for frying
hoisin sauce, optional, for dipping

Steps:

  • In a medium pan, sauté minced garlic and ginger until fragrant. Add in diced chicken, salt and pepper to taste, then cook until about 80% done.
  • Add mushrooms and cook off the moisture.
  • Add cabbage until soft, then toss in carrots and scallions. Remove from heat.
  • Fill egg roll wrapper with filling, fold and seal with egg wash, then deep fry until golden brown.
  • Serve immediately with hoisin sauce or sauce of choice.
  • Enjoy!

Nutrition Facts : Calories 171 calories, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 18 grams, Sugar 2 grams

CHICKEN SPRING ROLLS



Chicken Spring Rolls image

Provided by Tyler Florence

Categories     appetizer

Time 1h

Yield 10 spring rolls, 2 to 4 serving

Number Of Ingredients 14

2 tablespoons vegetable oil
1 tablespoon minced garlic
1/2 tablespoon grated ginger
2 cups shredded Napa cabbage
1 carrot, grated
1/2 cup bean sprouts
2 ounces bean thread noodles, blanched and chopped
8 ounces shredded cooked chicken breast
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 tablespoons chopped coriander
1 package spring roll wrappers
1 egg, beaten
Vegetable oil, for frying

Steps:

  • Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
  • Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
  • Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.

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