Chicken and Vegetable Spring Rolls
Ingredients
For the chicken:
1 lb chicken breast, cubed
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
For the spring rolls:
3-4 tablespoon oil
2 carrots, peeled and shredded
1 medium cabbage, shredded
1 large green bell pepper, sliced
2 tablespoon soy sauce
1 cup green onions, chopped
1 tablespoon soy sauce
Salt and pepper to taste
8 spring roll sheets
Oil for frying
For the slurry (to seal the rolls):
3-4 tablespoon all-purpose flour
Water, as needed
For the dipping sauce:
¾ cup mayonnaise
½ cup ketchup
1 teaspoon salt
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon lemon juice
½ teaspoon apple cider vinegar
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Instructions
Marinate the chicken: In a bowl, mix the chicken with salt, pepper, and paprika. Let it sit for 30 minutes.
Cook the chicken: Heat oil in a wok or pan. Add the marinated chicken and cook until browned. Set it aside.
Prepare the vegetables: In the same pan, add carrots, cabbage, green onions, and bell pepper. Stir everything well.
Season the mixture: Add salt, pepper, and soy sauce. Stir-fry for 2-3 minutes. Then, add the cooked chicken and mix everything. Set it aside.
Combine and Prepare Slurry: Add the cooked chicken and mix everything. Set it aside. In a small bowl, mix flour with water until smooth.
Assemble the spring rolls: Place a spring roll sheet on a flat surface. Add some filling in the center. Fold the sides over the filling and roll it tightly. Use the slurry to seal the edges.
Fry the rolls: Heat oil in a wok or deep pan. Fry the rolls until they turn golden brown.
Drain excess oil: Place the cooked rolls on a paper towel to remove extra oil.
Make the dipping sauce: In a bowl, mix all the sauce ingredients until smooth.
Serve and enjoy: Serve the hot chicken and vegetable spring rolls with the dipping sauce.