Ingredients
Scale
- 1 pound chicken breast, cooked and shredded
- 2 cups mixed vegetables (carrots, cabbage, and bell peppers)
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 6 spring roll wrappers
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Oil for frying
Instructions
- In a bowl, combine shredded chicken, mixed vegetables, garlic, ginger, soy sauce, and sesame oil.
- Lay a spring roll wrapper on a flat surface and place a portion of the filling at one end.
- Roll the wrapper tightly, folding in the sides as you go.
- Repeat with remaining wrappers and filling.
- Heat oil in a frying pan over medium heat.
- Fry the spring rolls until golden brown and crispy.
- Drain on paper towels before serving.
Notes
- For extra crunch, add some bean sprouts to the filling.
- Serve with sweet chili sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 spring roll
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg