Description
Crispy chicken spring rolls filled with fresh vegetables.
Ingredients
Scale
- 1 cup cooked chicken, shredded
- 1 cup cabbage, shredded
- 1 carrot, grated
- 1 bell pepper, sliced
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon garlic, minced
- 1 package spring roll wrappers
- Oil for frying
Instructions
- In a bowl, mix chicken, cabbage, carrot, bell pepper, green onions, soy sauce, and garlic.
- Lay a spring roll wrapper on a flat surface.
- Place 2 tablespoons of the filling at one end of the wrapper.
- Roll the wrapper tightly, folding in the sides as you go.
- Seal the edge with a little water.
- Heat oil in a pan over medium heat.
- Fry spring rolls until golden brown, about 4-5 minutes.
- Remove and drain on paper towels.
Notes
- Serve with dipping sauce.
- You can add more vegetables as desired.
- Make sure the oil is hot before frying.
Nutrition
- Serving Size: 2 spring rolls
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
Keywords: chicken spring rolls, appetizers