adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and vegetable spring rolls
0 Likes
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Whip up these quick and delicious spring rolls to kick off your Asian culinary adventure.
Ingredients:
  • Vegetable oil, for cooking
  • 750g chicken thigh fillets, trimmed, finely chopped
  • 4 green onions, finely sliced
  • 2 carrots, peeled, grated
  • 250g cabbage, finely shredded
  • 135.00 gm hoisin sauce
  • 12 frozen spring roll wrappers, thawed
Instructions:
  • In a sizzling wok, heat 2 teaspoons of oil over medium-high heat. Add half of the chicken and stir-fry for 3 minutes until fully cooked. Transfer to a bowl and repeat the process with the remaining chicken pieces.
  • In a sizzling wok, toss in onions, carrots, and cabbage. Stir-fry them for 2 minutes until they become tender. Mix them with the cooked chicken along with 1/4 cup of aromatic hoisin sauce. Stir everything together thoroughly. Let it cool down entirely before serving.
  • Place a spring roll wrapper on a flat surface. Add 1/3 cup of chicken mixture along one edge. Fold in the sides and roll tightly to enclose the filling. Brush the edges with water and press to seal. Repeat with the rest of the wrappers and chicken mixture.
  • 1. Preheat your oven to 160ºC. 2. Clean the wok thoroughly. 3. Fill the wok halfway with oil. 4. Heat the oil over medium heat until hot. 5. Cook 3 spring rolls at a time for 3 to 4 minutes until lightly golden. 6. Use a slotted spoon to transfer the cooked spring rolls to a wire rack. 7. Keep the finished spring rolls warm in the oven while you cook the rest. 8. Serve the spring rolls with the remaining hoisin sauce for dipping.

Similar Recipes