Chicken Caesar Spring Rolls Recipes

CHICKEN CAESAR SPRING ROLLS

Chicken Caesar Spring Rolls image

There are certain magical food products that are just too good to be true. Rice paper, or spring roll skins, is one of them. These are very easy to make once you get the hang of how long to soak the paper.

Provided by Chef John

Categories Appetizers and Snacks Wraps and Rolls

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

12 rice wrappers (8.5 inch diameter)
1 (5 ounce) package baby romaine lettuce leaves
1 cooked boneless chicken breast half, sliced into thin strips
1 red bell pepper, sliced
½ cup Caesar salad dressing

Steps:

Fill a large bowl with room-temperature water. Soak 1 rice wrapper in the water until it bends easily, about 15 seconds.
Lay wrapper flat. In a row across the center, place a small handful of lettuce leaves, a few strips of chicken, and a few slices of red bell pepper, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
Cut in half and serve with Caesar dressing for dipping.

Nutrition Facts : Calories 230.1 calories, Carbohydrate 15.9 g, Cholesterol 28.4 mg, Fat 13.8 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 2.7 g, Sodium 327.1 mg, Sugar 1.7 g

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

Ingredients

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

Ingredients

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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