The chicken, carrots, cabbage, and fragrant spices inside these crispy chicken spring rolls make them very tasty. They taste great with a tangy carrot ginger sauce as an appetizer or light meal.
Ingredients: 1 lb chicken breast, thinly sliced. 1 cup shredded carrots. 1 cup shredded cabbage. 1/4 cup chopped green onions. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon minced garlic. 1 tablespoon minced ginger. 12 spring roll wrappers. Oil for frying. For Carrot Ginger Sauce:. 1 cup shredded carrots. 1 tablespoon minced ginger. 2 tablespoons rice vinegar. 2 tablespoons honey. 1 tablespoon soy sauce.
Instructions: In a large bowl, mix together chicken breast slices, shredded carrots, shredded cabbage, chopped green onions, soy sauce, sesame oil, minced garlic, and minced ginger. Place a spoonful of the chicken mixture onto a spring roll wrapper, fold the sides in, and roll tightly. Seal the edges with a bit of water. Heat oil in a deep pan over medium heat. Fry the spring rolls until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels. For the Carrot Ginger Sauce: In a blender, combine shredded carrots, minced ginger, rice vinegar, honey, and soy sauce. Blend until smooth. Serve the chicken spring rolls with the carrot ginger sauce for dipping.
Prep Time: 20 minutes
Cook Time: 10 minutes
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