Chicken Spring Rolls

Instructions

1. In a bowl, combine chicken strips with soy sauce, sesame oil, minced garlic, salt, and black pepper. Mix well and let marinate for 15 minutes.
2. Heat a small amount of vegetable oil in a pan over medium heat. Add the marinated chicken and cook until fully cooked, about 5-7 minutes. Remove from heat and let cool.
3. In a large bowl, combine cooked chicken, julienned carrots, shredded cabbage, bean sprouts, and sliced green onions. Mix thoroughly.
4. Fill a shallow dish with warm water. Dip each rice paper sheet in the water for about 10 seconds until soft and pliable.
5. Place a softened rice paper on a flat surface. Add about 2 tablespoons of the chicken and vegetable mixture near the bottom edge of the paper.
6. Fold the bottom edge over the filling, then fold in the sides and roll tightly to form a spring roll. Repeat with remaining rice papers and filling.
7. Heat vegetable oil in a deep pan or fryer to 180 degrees Celsius. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per batch.
8. Remove the spring rolls from the oil and drain on paper towels. Serve warm with your choice of dipping sauce.

Prep

• Thaw chicken breast if frozen