Crispy Chicken and Veggie Spring Rolls (Video)
Crispy Chicken and Veggie Spring Rolls Recipe
A marriage of crispy, golden brown chicken to crunchy fresh vegetables, then dipped in the most delicious dipping sauce ever.
Servings 8
Ingredients
For the Chicken
- 1 lb chicken breast cubed
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
For the Spring Rolls
- 3-4 tbsp vegetable oil
- 2 large carrots peeled and shredded
- 1 med cabbage shredded
- 1 large green bell pepper
- 2 tbsp soy sauce divided
- 1 cup green onions chopped
- 8 spring roll sheets
- salt and pepper to taste
- oil for frying
Slurry for Binding Rolls
- 3-4 tbsp all purpose flour
- water add a little at a time to make a paste-like slurry
For Dipping Sauce
- 3/4 cup mayonnaise
- 1/2 cup ketchup
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp lemon
- 1/2 tbsp apple cider
Instructions
- Start by marinating the chicken with salt, pepper and paprika. Let rest for 30 minutes.
- Heat oil in wok or skillet, then add marinated chicken and cook until it turns brown. Set aside.
- In the same pan, add carrots, cabbage, green onion and bell pepper. Stir well.
- Season the mixture with salt, crushed black pepper and soy sauce. Stir fry for 2-3 minutes. Add the cooked chicken and mix everything together until heated through. Set aside.
- In a small bowl, create a smooth paste by mixing the flour with water until it forms a slurry.
- Take a spring roll sheet and place a portion of the filling in the center. Fold the sides over the filling and roll it up tightly. Use the paste to seal the edges. Repeat until all spring rolls are ready for frying.
- Heat oil in a wok or deep frying pan. Carefully place the rolls in the hot oil and fry until golden brown.
- Remove and place on a layer of paper towels to catch the excess oil.
- In a small bowl, combing all sauce ingredients and mix until smooth. Serve the hot chicken vegetable spring rolls with dipping sauce and enjoy!
