Chicken Rolls Snack (Print Version)
# Ingredients:
→ Filling
01 -
8 ounces of chicken breast, cooked and torn into small pieces
02 -
1 tablespoon olive oil, the extra virgin kind
03 -
1 tablespoon finely chopped red onion
04 -
2 ounces of shredded carrots
05 -
2 ounces of finely sliced cabbage (white)
06 -
1 teaspoon soy sauce, regular or low-sodium
07 -
A sprinkle of black pepper and kosher salt, for taste
→ Assembly
08 -
15 wrappers for egg rolls
09 -
Oil for frying up those rolls
→ For Serving
10 -
Sweet and sour dipping sauce, or Sriracha, depending on your mood
# Instructions:
01 -
In a non-stick pan over medium heat, warm up your olive oil. Toss in the onion, cabbage, and carrot, and cook them until they soften—give it about 3 minutes. Stir in the chicken and soy sauce, then season with salt and pepper. Let this cool for a while after cooking.
02 -
Take a wrapper and place about a tablespoon of your filling in the middle. First, fold the bottom edge up and over the filling. Then fold the sides in, and roll it up nice and snug (but not too tight). Seal the edges shut by lightly pressing them.
03 -
Add enough oil to your pan so it’s about a half-inch deep, and get it to medium heat. Fry your rolls in batches, flipping them until both sides are golden—this takes about a minute per side.
04 -
Move the rolls onto a plate lined with paper towels. This helps get rid of extra oil.
05 -
Enjoy your rolls immediately while they’re crispy and hot. Pair them with sweet and sour sauce or Sriracha.
# Notes:
01 -
When rolling, don’t make them super tight or the wrapper might tear
02 -
You’ll get the best experience if you eat them while they’re still crispy and warm
03 -
While frying, don’t overcrowd the rolls—give them room to fry evenly