Chicken Rolls (Print Version)
# Ingredients:
→ Filling
01 -
1 tablespoon of extra virgin olive oil
02 -
A dash of kosher salt and black pepper to taste
03 -
8 ounces of pre-cooked chicken breast, shredded
04 -
2 ounces of thinly sliced white cabbage
05 -
1 tablespoon minced red onion
06 -
1 teaspoon regular or light soy sauce
07 -
2 ounces of shredded carrots
→ Assembly
08 -
15 egg roll wrappers
09 -
Cooking oil for frying the rolls
→ For Serving
10 -
Go with sweet and sour sauce or Sriracha—your choice
# Instructions:
01 -
Heat the olive oil in a non-stick skillet on medium. Throw in the carrot, onion, and cabbage. Cook for around 3 minutes until they’re tender. Add the shredded chicken and soy sauce. Sprinkle some salt and pepper, then let it cool off after cooking.
02 -
Grab a wrapper, put a spoonful of filling right in the center. Fold the bottom up over the mixture, then bring the sides in. Roll it up gently but firmly and press the edges to close it.
03 -
Pour oil into a frying pan, about half an inch deep. Heat it up on medium, then fry a few rolls at a time. Flip them until both sides turn golden brown, about a minute per side.
04 -
Place the fried rolls on a plate covered with paper towels. This soaks up the extra oil for a less greasy bite.
05 -
Dive in while the rolls are still piping hot and crispy. Dunk them into sweet and sour sauce or Sriracha if you’d like.
# Notes:
01 -
If you roll them too tightly, the wrapper might rip open
02 -
They're best enjoyed when warm and still crunchy
03 -
Don’t overcrowd the pan while frying—give each roll space to brown properly