Description
Chinese-inspired chicken spring rolls bring crispy delight to dinner tables worldwide. Delicate wrappers encase savory seasoned chicken, creating a perfect appetizer for home cooks eager to explore international cuisine.
Ingredients
Scale
- 1 pound (454 g) boneless, skinless chicken breasts
- 10 rice paper wrappers
- 1 cup (240 ml) mixed fresh vegetables (carrots, bell peppers, cabbage)
- 2 tbsps (30 ml) low-sodium soy sauce
- 2 tbsps (30 ml) hoisin sauce
- 1 tbsp (15 ml) peanut butter
- juice from 1/2 lime
Instructions
- Prepare the chicken by sautéing in a skillet at medium heat until thoroughly cooked and no longer pink, approximately 6-8 minutes.
- Allow the chicken to cool, then carefully pull apart into fine, delicate shreds using two forks.
- Dice the vegetables into uniform, small pieces to ensure even distribution throughout the filling.
- Combine the shredded chicken, chopped vegetables, and soy sauce in a mixing bowl, gently blending the ingredients to create a harmonious filling.
- Fill a wide, shallow dish with warm water and briefly submerge the rice paper wrappers for 10 seconds to make them pliable and translucent.
- Place a softened wrapper on a clean, flat surface, positioning the filling near the bottom edge of the wrapper.
- Carefully fold the bottom edge over the filling, then fold in the side edges to create a tight seal.
- Roll the wrapper upward, pressing gently to ensure a compact and secure spring roll.
- Heat oil in a large frying pan to medium-high temperature, around 350°F.
- Gently place the rolled spring rolls into the hot oil, frying until each side turns a rich, golden brown, approximately 3-4 minutes per side.
- Remove the spring rolls and drain excess oil on a layer of absorbent paper towels.
- Serve immediately alongside the prepared dipping sauce for a crisp, flavorful appetizer.
Notes
- Prevent chicken dryness by using chicken thighs instead of breast meat for extra moisture and flavor.
- Enhance nutritional value by adding shredded carrots, bean sprouts, or finely chopped cabbage to the filling mixture.
- Achieve crispy texture by ensuring rice paper is completely dry before frying and maintaining consistent oil temperature around 350°F.
- Create gluten-free version by substituting soy sauce with tamari and using gluten-free rice paper wrappers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks, Lunch, Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 10
- Calories: 140
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1.5 g
- Protein: 15 g
- Cholesterol: 40 mg