Chicken Spring Rolls Recipe is a delicious finger food snack.

Chicken Spring rolls very popular Chinese snack of crispy rolls filled with a savory mixed vegetables stuffing.

Ingredients:

• 1 pound ground chicken
• ¼ cup soy sauce
• 1 teaspoon ground black pepper
• 6 cups shredded cabbage (or one 14-ounce package of coleslaw)
• 1 cup shredded carrots
• 4 spring onions, sliced thin
• 1 green bell pepper, sliced thin
• 2 tablespoons sriracha sauce
• Salt, as needed
• ¼ cup cold water
• 1 tablespoon cornstarch
• 1 12-ounce package spring roll pastry (about 25 sheets), defrosted
• Neutral flavored oil, as needed for deep frying.

Method:

Preapare Filling:

• In a large bowl combine chicken, soy sauce, and black pepper.
• Heat a large vessel over medium high heat and add the meat. Sauté the meat until browned and dry, about 10 minutes. Remove the meat from the pan and set aside.
• Increase heat to high and add cabbage, carrots, spring onions, and bell pepper. Sauté until the vegetables have slightly softened, about 2 to 3 minutes. Add sriracha, salt, and cooked chicken and mix. Remove from heat and set aside to cool completely.
• Remove as much moisture from the filling as possible by propping one end of the tray on which the filling is cooling up.

Assemble Spring Rolls:

• In a small bowl, create a slurry by whisking together water and cornstarch.
• Open the spring roll pastry and keep the sheets covered with a damp kitchen towel. Fill each roll with a tablespoon of filling,
• Take care not to overfill each roll and make sure the sides are properly tucked in. Seal the rolls by dabbing the edges lightly with the cornstarch slurry. Place the rolls seam side down on a tray and keep them covered to prevent them from drying out.

Cook Spring Rolls:

• Heat a deep vessel with oil over medium heat. Gently add a few rolls at a time and fry, turning a few times to ensure even browning, until golden brown and crispy, about 3 to 5 minutes.