Chicken Filled Rolls (Print Version)
# Ingredients:
→ Filling
01 -
1 tablespoon minced red onion
02 -
2 ounces shredded carrot
03 -
1 tablespoon olive oil (preferably extra virgin)
04 -
1 teaspoon of soy sauce
05 -
2 ounces shredded white cabbage
06 -
Salt and black pepper (use as needed)
07 -
8 ounces shredded cooked chicken breast
→ Assembly
08 -
Oil (enough for frying)
09 -
15 wrappers for egg rolls
→ For Serving
10 -
Sweet and sour sauce or sriracha
# Instructions:
01 -
Warm up olive oil in a skillet over medium heat. Toss in the cabbage, carrot, and onion. Cook for about 3 minutes, stirring until they're soft. Add chicken, pour in soy sauce, sprinkle with seasonings, and let it cool off.
02 -
Spoon a tablespoon of filling onto each wrapper. Fold the bottom part up first, bring the sides in, and gently roll it up. Close the edges securely.
03 -
Fill a large pan with about ½ inch of oil and heat it up over medium. Fry the rolls a few at a time, turning to brown each side for roughly 1 minute.
04 -
Place the fried rolls on a plate lined with paper towels to soak up the excess oil.
05 -
Eat right away while they're warm and serve with sweet and sour sauce or sriracha.
# Notes:
01 -
Don’t roll them too tight, or the wrappers might rip.
02 -
These taste best when served hot and crispy.
03 -
Keep some space between rolls while frying so they don't stick.