Crispy on the outside, juicy and fragrant inside: these chicken spring rolls are inspired by the classic Chinese recipe, with adjusted quantities and a home-friendly method. Celery and leek add freshness, dried Chinese mushrooms bring depth, ginger warms the palate, and soy sauce ties everything together. The key step is the rolling technique, essential for perfect spring rolls.
Asian
Fried
Traditional
Omnivore
Chicken Spring Rolls
Crispy chicken spring rolls with fresh vegetables, Chinese mushrooms and ginger, fried in a wok for an authentic Asian taste.
Ingredients
- Chicken breast 250 g
- Celery stalk 1
- Leek 1
- Bean sprouts 120 g
- Dried Chinese mushrooms 8
- Ginger to taste
- Soy sauce 2 tbsp
- Cornstarch 1 tbsp
- Water 2 tbsp
- Egg 1
- Spring roll wrappers 1 pack
- Vegetable oil as needed
- Salt to taste
Tools
- Wok
- Bowl
- Knife
- Cutting board
- Spoon
- Paper towels
Instructions
- Finely chop the chicken breast using a knife or food processor.
- Thinly slice celery and leek.
- Soak dried mushrooms in warm water for 20 minutes, drain and slice.
- Heat oil in a wok, add ginger, mushrooms, chicken and salt, stir-fry for 1 minute.
- Add vegetables and soy sauce, cook for another minute.
- Stir in cornstarch slurry and cook for 30 seconds until thickened.
- Let the filling cool.
- Place filling on wrappers, roll tightly and seal with beaten egg.
- Deep-fry in batches until golden and drain on paper towels.
Nutritional values (per serving)
Calories
320 kcal
320 kcal
Fat
18 g
18 g
Carbohydrates
26 g
26 g
Protein
16 g
16 g
Sugar
4 g
4 g
Fiber
3 g
3 g
Sodium
680 mg
680 mg
This post is also available in: Italiano (Italian)
