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Restaurants›Roy's Waikiki›Crispy Chicken Spring Roll Recipe

Crispy Chicken Spring Roll Recipe

Inspired by Roy's Waikiki

Time1h 30m

Serves4

Sweet Chili Peanut Nam Pla | Pickled Vegetable

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Ingredients

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Spring Roll Filling

2 cups Chicken breast, cooked and shredded

1 cup Carrots, julienned

1 cup Cabbage, finely shredded

1 cup Green onions, chopped

2 tbs Aged soy sauce

2 tsp Garlic, minced

1 tsp Ginger, grated

1 tbs Toasted sesame oil

Dipping Sauce

1 cup Peanut Butter

1 tbs Sweet chili sauce

1 tbs Nam Pla (fish sauce)

2 tbs ReaLime juice

2 tbs Water

Pickled Vegetables

1 cup Carrots, thinly sliced

1 cup Cucumbers, thinly sliced

1 cup Rice vinegar

2 tbs sugar

1 tsp Celtic sea salt

Spring Roll Wrappers

12 pieces Spring roll wrappers

2 cups Vegetable oil, for frying

Method

Prepare the Filling

1

Mix the Filling

In a large bowl, combine shredded chicken, carrots, cabbage, green onions, soy sauce, garlic, ginger, and sesame oil. Mix well and set aside.

Prepare the Dipping Sauce

2

Combine the Sauce Ingredients

In a small bowl, whisk together peanut butter, sweet chili sauce, Nam Pla, lime juice, and water until smooth. Adjust consistency with more water if needed.

Pickle the Vegetables

3

Make the Pickling Brine

In a saucepan, combine rice vinegar, sugar, and salt. Heat over low until sugar dissolves. Pour over sliced carrots and cucumbers in a jar and let sit for at least 30 minutes.

Assemble the Spring Rolls

4

Fill the Wrappers

Lay a spring roll wrapper on a clean surface. Place 2-3 tablespoons of the chicken filling in the center, fold the sides over, and roll tightly. Repeat with remaining wrappers.

Fry the Spring Rolls

5

Fry until Crispy

In a deep skillet or fryer, heat vegetable oil over medium-high heat. Fry spring rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Serve

6

Enjoy the Dish

Serve the crispy chicken spring rolls with the sweet chili peanut dipping sauce and pickled vegetables on the side.