Chicken Snack Rolls (Print Version)
# Ingredients:
→ Filling
01 -
8 oz of cooked chicken breast, shredded into small bits
02 -
1 tbsp extra virgin olive oil
03 -
1 tbsp red onion, minced finely
04 -
2 oz of carrots, shredded into thin pieces
05 -
2 oz of white cabbage, thinly sliced
06 -
1 tsp soy sauce (use regular or low-sodium based on preference)
07 -
A pinch of kosher salt and black pepper to taste
→ Assembly
08 -
15 egg roll wrappers
09 -
Oil for frying (use your preferred kind)
→ For Serving
10 -
Serve with sweet and sour sauce or Sriracha—whatever you like best
# Instructions:
01 -
Heat up the olive oil in a non-stick skillet over medium flame. Add the onion, carrot, and cabbage, stirring occasionally, and let them cook till softened for around 3 minutes. Toss in the chicken along with the soy sauce, then season with salt and pepper. Once cooked, let it cool down before using.
02 -
Place a tablespoon of filling in the middle of each wrapper. Fold the bottom part up first, then tuck in the sides, rolling it tightly but carefully. Gently press the edges to seal the roll.
03 -
Pour enough oil into a frying pan to reach about half an inch in depth, and heat it at medium temperature. Fry a few rolls at a time, flipping them over so both sides turn golden brown—should take roughly one minute per side.
04 -
Lay the fried rolls on a plate covered with paper towels. The towels will soak up the extra oil for you.
05 -
Serve the rolls while they're warm and crunchy. Dip them in your favorite sweet and sour sauce or use Sriracha for a spicy kick.
# Notes:
01 -
Avoid rolling too tightly or the wrappers might rip open
02 -
They're at their tastiest when eaten fresh and still crispy
03 -
Don’t fry too many rolls at once—let them have enough space to cook