Chicken Rolls Snack (Print Version)
# Ingredients:
→ Filling
01 -
1 teaspoon regular or low-sodium soy sauce
02 -
2 ounces of thinly shredded white cabbage
03 -
1 tablespoon extra virgin olive oil
04 -
8 ounces of cooked chicken breast, pulled apart into small bits
05 -
1 tablespoon finely minced red onion
06 -
2 ounces of grated carrots
07 -
A pinch of kosher salt and black pepper to season
→ Assembly
08 -
Oil for frying the rolls till crispy
09 -
15 egg roll wrappers
→ For Serving
10 -
Sriracha or sweet and sour sauce, whatever you prefer
# Instructions:
01 -
Heat olive oil in a non-stick pan on medium. Add the carrots, cabbage, and onion, letting them soften for about 3 minutes. Mix in the soy sauce, chicken, and sprinkle salt and pepper. Let it cool off a bit after cooking.
02 -
Spoon about 1 tablespoon of filling onto a wrapper laid flat. Fold the bottom over, tuck in the sides, and roll it up snugly. Press lightly to seal it closed.
03 -
Add enough oil to cover about half an inch in a pan, then heat it to medium. Cook the rolls in small batches, turning till both sides are golden, about 1 minute each side.
04 -
Place the rolls on a plate lined with paper towels to soak up any extra grease.
05 -
Serve the rolls immediately while they’re hot and crunchy. Pair them with your favorite dipping sauce—sweet and sour or Sriracha.
# Notes:
01 -
Don’t roll the wrappers super tightly, or they might rip.
02 -
Eat them warm and fresh for the best texture.
03 -
Fry the rolls in smaller batches so they cook evenly without crowding.