Crispy Fried Chicken Spring Rolls with Leftover Chicken
Crispy Chicken Spring Rolls with Leftover Chicken and veggie mix, beautifully golden and fried to perfection, with a fantastic crunch on the outside, but juicy and flavourful on the inside. Learn how to seal and fold the spring roll pastry to perfection for some delicious bites that make the perfect appetizer for every occasion.
Servings: 6 spring rolls
Calories: 894kcal
Ingredients
- 12 spring roll wrappers
- 320 g pre-packed stir fry veggie mix (10 oz)
- 200 g leftover chicken, shredded ( 1 ½ cups)
- 2 cloves garlic
- 1 spring onion
- 1 tablespoon ginger puree
- 2 tablespoon light soy sauce
- 2 tablespoon dark soy sauce
- 1 1 tbsp sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 500 ml vegetable oil to fry the spring rolls (2 cups)
- 1 tablespoon vegetable oil for the filling
Instructions
- To make the filling, heat up a tablespoon of oil in a large pan or wok, add the chopped spring onion, peeled and chopped garlic and ginger puree, and stir fry for 30 seconds.
- Add the veggie mix, and stir fry for 4-5 minutes for the veggies to soften.
- Add the shredded cooked chicken.
- In a small bowl, mix together the soy sauces, rice vinegar, sesame oil and sugar.
- Pour the sauce over the chicken and veggies, and stir fry for 1 minute.
- Remove the filling from the heat and leave it to cool down completely.
- Place 2 wrappers onto the work surface, and brush with water around the edges.
- Place 2 tablespoons of the cooled filling along the bottom edge of the double wrapper nearest to you, fold the sides over the filling, then roll it up tightly just like you would with a burrito.
- Repeat with the rest of the wrappers.
- Heat up the oil in a deep pan set over a medium heat, then fry each roll on both sides until golden.
- Remove from the oil and transfer to a plate lined with kitchen paper to absorb the excess oil.
Video
Notes
- Leave the chicken filling to cool down completely before rolling up the spring rolls, otherwise the rolls will soften straight away after frying, and you will end up with a very soggy roll.
- Keep the spring rolls wrappers as fresh as you can, then will seal perfectly well just with water when they are fresh. You might want to cover them with a damp kitchen towel while you work on rolling them, just to keep them moist.
- Double wrap the spring rolls for the best possible crunch! You will end up with perfectly crispy rolls that stay crunchy after frying.
Nutrition
Calories: 894kcal | Carbohydrates: 31g | Protein: 10g | Fat: 83g | Saturated Fat: 13g | Polyunsaturated Fat: 46g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 935mg | Potassium: 210mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2756IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg