Chicken Spring Roll

Chicken Spring Roll
Chicken Spring Roll

This chicken spring roll is absolutely on the list of top 5 favorite foods of mine. Honestly, it’s not something that I make often but when it is done, I prefer to make a ton of them because most of it will go inside my stomach. This spring roll is light, airy and crispy which will bring an awesome treat to you. I make many variations of spring rolls but today I’m sharing the chicken version with you which is my mom’s filling of choice.

This spring roll is light, airy and crispy which will bring an awesome treat to you.

Chicken Spring Roll
Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 10 mins
 

This chicken spring roll is absolutely on the list of top 5 favorite foods of mine. Honestly, it’s not something that I make often but when it is done, I prefer to make a ton of them because most of it will go inside my stomach. This spring roll is light, airy and crispy which will bring an awesome treat to you. I make many variations of spring rolls but today I’m sharing the chicken version with you which is my mom’s filling of choice.

Course: Meats, Party, Wraps and Rolls
Cuisine: Chinese
Servings: 50 people
Calories: 160 kcal
Ingredients
  • 1 lb (450 gram) Ground chicken
  • 1 tablespoon Soy sauce
  • 1 teaspoon Rice wine
  • Freshly ground black pepper
  • 2 cloves Garlic finely minced
  • 1 teaspoon Corn starch
  • 2 tablespoon Vegetable oil or sesame oil
  • 1 stalk Green onions chopped
  • 1 teaspoon Grated ginger
  • 2 Carrots cut into thin julienne
  • 2 tablespoon Oyster sauce
  • 8 oz (225 gram) Cabbage shredded
  • 1 tablespoon Corn starch
  • 50 spring Roll wrappers
  • ¼ cup Water
  • 1 litre (270 gram) Oil for deep frying
Instructions
  1. In a bowl mix the Soy Sauce, rice wine, pepper, and cornstarch.

  2. Now add the chicken and mix it well.

  3. Let it marinate for 10 minutes or up to overnight in the refrigerator.

  4. Now heat a wok over high heat.

  5. When the wok is hot, add 1 tablespoon of the cooking oil and stir fry the ground chicken until browned.

  6. Now remove the browned ground chicken from the wok to a bowl and set it aside.

  7. Again, put the wok to medium heat.

  8. Now add the remaining cooking oil.

  9. When it turns hot, add the green onion, garlic, and ginger and cook for 30 seconds.

  10. NOTE

    Take care that ingredients don’t get burned.

  11. Now add the carrots and cabbage.

  12. Stir it well and turn the heat to medium-high.

  13. Then stir-fry the vegetables for 2 minutes or until the carrots are softened.

  14. Now add the cooked chicken and then add the oyster sauce and toss them well.

  15. Spread the mixture out on a baking sheet letting it cool.

  16. Now prop up the baking sheet on one end so that any liquid gets to collect on the other side.

  17. When the mixture turns cool, discard the liquid.

  18. Now in a small bowl, whisk together the cornstarch and water.

  19. Open the wrapper packet and cover the wrappers with a damp towel to prevent them from drying out.

  20. Then add the 1 tablespoon of chicken filling to the wrappers and roll up.

  21. Secure them with cornstarch mixture.

  22. Then keep the rolled wrappers covered with plastic wrap to prevent drying.

  23. When it is ready to fry, heat 1 ½ inch of oil in a wok and carefully slide in the spring rolls; a few at a time.

  24. Fry them by turning the rolls occasionally to get brown evenly, for about 3 minutes each side.

  25. When it is done, let them cool on a plate.

  26. Drain the excess oil with the help of paper-towel.

  27. Repeat the same process for remaining spring rolls.

SERVE
  1. Your hot chicken spring roll is absolutely ready for hot-munch.

OUR DINE TABLE
  1. My chicken spring roll turned out great. It seeming crunchy and crispy from outside and tender filling from inside. I think I have prepared an excellent platter today to surprise all my guests. For a compliment, I’m keeping Tomato Ketchup to make the rolls tastier.

Distribute the foods
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Nutrition Details

CategoryAmount
Calorie 160
Carbohydrate 10 g
Protein 16 g
Fat 5 g
Cholesterol 9.5 mg
Article Tags:
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Article Categories:
Meats · Party Foods · Wraps & Rolls

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