Crispy Chicken Rolls (Print Version)
# Ingredients:
→ Filling
01 -
Cooked chicken breast, 8 ounces, shredded into small bits
02 -
1 tablespoon of extra virgin olive oil
03 -
Finely diced red onion, 1 tablespoon
04 -
2 ounces of thinly sliced white cabbage
05 -
2 ounces of grated carrots
06 -
1 teaspoon of soy sauce (regular or low-sodium works)
07 -
A pinch of salt and black pepper to your liking
→ Assembly
08 -
15 egg roll wrappers
09 -
Cooking oil to fry the rolls
→ For Serving
10 -
Sriracha or sweet and sour sauce—pick what you're craving
# Instructions:
01 -
Heat up your olive oil in a stick-free pan on medium heat. Cook the carrots, cabbage, and onion for around 3 minutes, stirring now and then, until they soften up. Add in your shredded chicken and mix in the soy sauce. Sprinkle on a bit of salt and pepper to taste. Let this cool before using.
02 -
Spoon about a tablespoon of filling onto the center of a wrapper. Fold the bottom part up over it, then tuck in each side. Roll it up but don’t go too tight. Gently press the edges together to close it off.
03 -
Pour enough oil in your pan to cover about half an inch and warm it to medium heat. Fry the rolls in small batches, turning them until each side is a nice golden color. Each one should take about a minute per side.
04 -
Place the fried rolls on a plate layered with paper towels. This will soak up any leftover oil.
05 -
Eat them right away while they’re still hot and crispy. Sweet and sour sauce or Sriracha works great alongside them.
# Notes:
01 -
Keep the rolls loosely wrapped to avoid ripping the wrapper
02 -
They taste the best when eaten fresh out of the fryer while crispy
03 -
Don’t crowd your pan while frying so they cook evenly