CHICKEN SPRING ROLLS RECIPES

Name: Spring rolls
Prep time: 30 min
Cook time: 10 min
Yield: Makes 8
Cuisine: Chinese
Ingredients: 1 tbsp groundnut oil, plus extra for deep-frying; 200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces; 4 dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped; 1 tbsp light soy sauce; 1 tbsp five-spice powder; 1 tsp grated fresh root ginger; 75g/3oz beansprouts; 2 large spring onions, finely sliced lengthways; 1 small carrot, julienned; 1 tbsp oyster sauce; ½ tbsp light soy sauce; sea salt and ground white pepper; 16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets); 1 egg yolk, beaten

SPRING ROLLS RECIPE - BBC FOOD

Spring rolls recipe - BBC Food image

Who doesn't love a hot, fried spring roll dipped in sweet spicy sauce? Making them yourself ensures a maximum freshness of flavour.

Provided by Ching-He Huang

Prep Time 30 minutes

Cook Time 10 minutes

Yield Makes 8

Number Of Ingredients 14

Ingredients

1 tbsp groundnut oil, plus extra for deep-frying
200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces
4 dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped
1 tbsp light soy sauce
1 tbsp five-spice powder
1 tsp grated fresh root ginger
75g/3oz beansprouts
2 large spring onions, finely sliced lengthways
1 small carrot, julienned
1 tbsp oyster sauce
½ tbsp light soy sauce
sea salt and ground white pepper
16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)
1 egg yolk, beaten

Steps:

Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper.
Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine.
Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides.
Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling.
Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
Transfer the spring rolls onto a plate and serve immediately.

BUFFALO CHICKEN EGG ROLLS - SKINNYTASTE

Buffalo Chicken Egg Rolls - Skinnytaste image

These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, carrots, scallions, hot sauce and blue cheese make the perfect appetizer! Bake them in the oven or air fryer!

Provided by Gina

Categories Appetizer

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 9

Ingredients

2 16 ounces total boneless skinless chicken breasts
2 ounces 1/3 less fat cream cheese (softened)
1/2 cup Franks hot sauce (or whatever hot sauce you like)
1/2 cup crumbled blue cheese
1/3 cup shredded carrots (chopped)
1/3 cup chopped scallions
16 egg roll wrappers
olive oil spray
Blue Cheese Dressing (optional for dipping)

Steps:

For the Chicken:
OVEN METHOD:
AIR FRYER METHOD:

Nutrition Facts : ServingSize 2 egg rolls, Calories 231.5 kcal, CarbohydrateContent 24.5 g, ProteinContent 20 g, FatContent 6 g, SaturatedFatContent 3 g, CholesterolContent 24.5 mg, SodiumContent 1020 mg, FiberContent 1 g, SugarContent 1.5 g

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