Description
A delightful and crispy treat made with rice paper wrappers filled with shredded chicken, fresh vegetables, and herbs, perfect for appetizers or snacks.
Ingredients
- Rice paper wrappers: 10 sheets
- Shredded chicken: 1 cup (cooked and cooled)
- Carrots: 1 medium, julienned
- Cabbage: 1 cup, finely shredded
- Fresh cilantro: 1/4 cup, chopped
- Fresh mint: 1/4 cup, chopped
- Vermicelli noodles: 1 cup (cooked according to package instructions)
- Olive oil: for frying (about 1/2 cup)
- Dipping sauce: such as hoisin sauce or peanut sauce, for serving
Instructions
- Prepare the filling by combining shredded chicken, julienned carrots, finely shredded cabbage, chopped cilantro, chopped mint, and cooked vermicelli noodles in a large bowl.
- Assemble the spring rolls by dipping a rice paper wrapper in warm water for 10-15 seconds, then laying it flat and adding 2-3 tablespoons of the filling mixture in the center.
- Roll the spring roll by folding the sides over the filling and rolling away from you until fully sealed.
- Heat olive oil in a skillet over medium heat and fry the spring rolls in batches for 3-4 minutes on each side until golden brown and crispy.
- Remove the spring rolls from the pan and place them on a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce.
Notes
- Choose high-quality rice paper wrappers for better texture.
- Mix the filling well to ensure every bite is flavorful.
- Experiment with different herbs and spices for unique flavors.
- Store uncooked spring rolls in the refrigerator for later frying or baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
Keywords: chicken spring rolls, crispy spring rolls, appetizer, Asian cuisine