Chicken Spring Rolls Recipe
asian vegetable slaw, sweet & sour hoisin
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Filling
In a bowl, combine the boneless chicken breast (cooked and shredded), julienned carrots, shredded red cabbage, and chopped green onions. Add soy sauce, sesame oil, minced garlic, salt, and pepper to taste. Mix well and set aside.
- 2
Assemble the Spring Rolls
Lay a spring roll wrapper on a clean surface and place about 2 tablespoons of the filling in the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll up tightly. Repeat with remaining wrappers and filling.
- 3
Prepare the Sweet & Sour Hoisin Sauce
In a small bowl, combine the hoisin sauce, rice vinegar, and sugar. Stir until well mixed and set aside.
- 4
Fry the Spring Rolls
Heat vegetable oil in a large frying pan over medium heat. Once hot, carefully add the spring rolls in batches. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 5
Serve
Serve the hot chicken spring rolls with the sweet & sour hoisin sauce on the side.
