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Chicken & Veggie Spring Rolls

Ingredients

for 6 rolls

  • 2 cloves garlic
  • 1 tablespoon
    ginger
  • 2 chicken breasts
  • salt, to taste
  • black pepper, to taste
  • 1 cup
    shiitake mushrooms (75 g)
  • 1 cup
    cabbage (100 g)
  • 1 cup
    carrot (120 g)
  • ¼ cup
    scallions (25 g)
  • 1 packet egg roll wrappers
  • 1 egg, for egg wash
  • oil, for frying
  • hoisin sauce, optional, for dipping

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Preparation

  1. In a medium pan, sauté minced garlic and ginger until fragrant. Add in diced chicken, salt and pepper to taste, then cook until about 80% done.
  2. Add mushrooms and cook off the moisture.
  3. Add cabbage until soft, then toss in carrots and scallions. Remove from heat.
  4. Fill egg roll wrapper with filling, fold and seal with egg wash, then deep fry until golden brown.
  5. Serve immediately with hoisin sauce or sauce of choice.
  6. Enjoy!
 

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