Malaysian Chicken Spring Rolls
Crispy spring rolls filled with shredded chicken and vegetables, served with a sweet and spicy sauce.
Ingredients
- ●1 package (about 20 wrappers) spring rolls wrappers
- ●1 pound, shredded boneless, skinless chicken breast
- ●1/2 cup, shredded dainty cabbage
- ●1/2 cup, peeled and grated peppery carrots
- ●1/2 cup vegetable oil
- ●2 tablespoons soy sauce
- ●1 tablespoon honey
- ●1 clove, minced garlic
Instructions
- 1
Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat.
- 2
Add the shredded chicken and cook until browned, about 5 minutes.
- 3
Add the soy sauce, honey, and garlic to the skillet and stir to combine.
- 4
Add the shredded cabbage and carrots to the skillet and cook until wilted, about 2 minutes.
- 5
Place a spring roll wrapper on a flat surface and add about 1 tablespoon of the chicken and vegetable mixture to the center of the wrapper.
- 6
Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
- 7
Repeat with the remaining wrappers and filling.
- 8
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- 9
When the oil is hot, add a few of the spring rolls to the skillet and fry until golden brown, about 2-3 minutes on each side.
- 10
Drain the spring rolls on paper towels and serve hot with additional soy sauce and honey for dipping.
- 11
Serve immediately and enjoy!