Chicken and Vegetable Spring Rolls
Ingredients
- For the chicken:
- 1 lb chicken breast, cubed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- For the spring rolls:
- 3-4 tablespoon oil
- 2 carrots, peeled and shredded
- 1 medium cabbage, shredded
- 1 large green bell pepper, sliced
- 2 tablespoon soy sauce
- 1 cup green onions, chopped
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 8 spring roll sheets
- Oil for frying
- For the slurry (to seal the rolls):
- 3-4 tablespoon all-purpose flour
- Water, as needed
- For the dipping sauce:
- ¾ cup mayonnaise
- ½ cup ketchup
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon lemon juice
- ½ teaspoon apple cider vinegar
Hands Free Mode:
Prevent screen from sleeping
Instructions
- Marinate the chicken:Â In a bowl, mix the chicken with salt, pepper, and paprika. Let it sit for 30 minutes.
- Cook the chicken:Â Heat oil in a wok or pan. Add the marinated chicken and cook until browned. Set it aside.
- Prepare the vegetables:Â In the same pan, add carrots, cabbage, green onions, and bell pepper. Stir everything well.
- Season the mixture:Â Add salt, pepper, and soy sauce. Stir-fry for 2-3 minutes. Then, add the cooked chicken and mix everything. Set it aside.
- Combine and Prepare Slurry:Â Add the cooked chicken and mix everything. Set it aside. In a small bowl, mix flour with water until smooth.
- Assemble the spring rolls:Â Place a spring roll sheet on a flat surface. Add some filling in the center. Fold the sides over the filling and roll it tightly. Use the slurry to seal the edges.
- Fry the rolls:Â Heat oil in a wok or deep pan. Fry the rolls until they turn golden brown.
- Drain excess oil:Â Place the cooked rolls on a paper towel to remove extra oil.
- Make the dipping sauce:Â In a bowl, mix all the sauce ingredients until smooth.
- Serve and enjoy:Â Serve the hot chicken and vegetable spring rolls with the dipping sauce.
