Chicken Spring Rolls

Course : Chicken
Serves: 16
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2 tablespoons peanut oil
1/2 pound cooked chicken
1/2 pound nappa cabbage
1/4 cup scallions
3 cups fresh bean sprouts
4 pieces tree ears
1/2 cup bamboo shoots
2 teaspoons soy sauce
1 teaspoon white wine
1/3 cup chicken broth
1 tablespoon cornstarch
16 pieces spring-roll wrapper
2 large egg
2 tablespoons peanut oil

Preparation / Directions:

heat the oil in a wok, over a moderate flame add the chicken, cabbage, scallions, bean sprouts, mushrooms, bamboo shoots, and shrimp stir-fry quickly for 1-2 minutes, until shrimp is pink add the soy sauce, wine, and chicken broth heat and stir for 2 minutes combine cornstarch and water-mix well add to wok; heat and stir until thickened remove from heat, season to taste allow to cool completely divide filling mixture into 32 equal portions cut spring roll wrappers in half place one portion onto the corner of each skin fold the opposite corner over the filling to cover brush folded corners lightly with beaten egg fold over filling and press gently to seal brush remaining corner lightly with egg mixture roll to remaining corner, press lightly to seal repeat with remaining filling and skins heat oil to 360 degrees add rolls 1-2 at a time and fry until lightly browned on all sides drain well on paper towels serve hot, with assorted dipping sauces


Nutritional Information:

53 Calories (kcal); 3g Total Fat; (50% calories from fat); 5g Protein; 1g Carbohydrate; 35mg Cholesterol; 77mg Sodium

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