Chicken and Vegetable Spring Rolls

Name: Chicken and Vegetable Spring Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16
Ingredients: Edible rice paper sheets 16; Ground chicken 7 oz; Zucchini 2; Carrots 2; Fresh ginger to taste; Soy sauce 2 spoonfuls; Salt to taste; Vegetable oil for frying to taste; Vegetable oil 0.9 cup; Eggs 1; Vinegar ½ tbsp; Mustard to taste; Salt to taste

it de fr es br

Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Makes: 16 pieces
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Chicken and vegetable spring rolls are like a little adventure, bringing together the classic taste of Chinese street food with a fun twist. Seriously good. What makes these chicken spring rolls stand out? It’s the mix of crispy rice paper and the moist, flavorful filling. Inside, there's a blend of finely chopped veggies, a bit of ginger, and minced chicken cooked with just enough soy sauce. Keeps things savory and interesting. The result is a bite that's both tender and packed with fresh, punchy flavors. Unlike your usual vegetarian rolls, adding chicken makes these chicken and vegetable spring rolls really really filling, so they're perfect for a light lunch or even a snack. People often rave about the crunchy shell being the best part. And you know what? When you bite into that golden outside and hit the juicy, herby middle—yeah, it’s easy to see why.

Some folks get creative and serve these up with homemade mayonnaise. Pretty much. It’s a creamy dip that gives you a whole new texture to play with. In China, vegetable spring rolls are a staple, but this version shows how you can take tradition and switch it up with just a couple of extra ingredients. For a little more flair, people sometimes serve these alongside "nuvole di drago" (those puffy shrimp chips). Makes for a cool appetizer spread. There's also lots of chatter about the different styles out there. Some people use filo pastry for an even flakier shell, while others like Vietnamese spring rolls for their fresh, rice paper wrap and lighter filling. Whichever way you go, these homemade spring rolls are always a hit because they’re light, tangy, and kinda sweet from the veggies inside. They’re a great example of how easy spring roll recipes can give you something fresh and exciting, with a mix of flavors and textures that everyone wants to grab first at the table. For real.

INGREDIENTS

Edible rice paper 16 - sheets

Ground chicken 7 oz (200 g)

Zucchini 2

Carrots 2

Fresh ginger to taste

Soy sauce 2 spoonfuls

Salt to taste

Vegetable oil to taste - for frying

For the Mayonnaise: Vegetable oil 0.9 cup (200 g); Eggs 1; Vinegar ½ tbsp (10 g); Mustard to taste; Salt to taste

Preparation

How to prepare Chicken and Vegetable Spring Rolls

To prepare chicken and vegetable spring rolls, first trim the zucchini and cut them into chunks 1, then peel the carrots 2 and cut them in the same way 3.

Peel the ginger 4 and place everything in a mixer 5. Blend to finely chop all the ingredients 6.

In a pan, heat a drizzle of oil, add the chopped vegetables 7, and sauté for a few minutes. Adjust the salt 8, then add the ground chicken 9.

The filling should not cook but only dry out 10. Transfer it to a bowl, then pour in the soy sauce 11 and mix thoroughly 12.

Place a rice paper sheet on the work surface, position some filling near the short side, and moisten the edges with water 13. Fold the long sides inward 14 then roll the spring roll over itself 15. Repeat the process until all ingredients are used and set aside.

Now, focus on preparing the mayonnaise that will accompany your spring rolls. Combine the egg, vegetable oil 16, salt 17, and vinegar 18 in a jug.

Add the mustard as well 19 and blend for 30 seconds 20, just enough time to get your mayonnaise 21.

Take the spring rolls and fry them in vegetable oil at 350°F until golden 22. Drain and transfer to paper towels to remove excess oil 23. Your chicken and vegetable spring rolls are ready to be served 34!

Storage

It is recommended to consume chicken and vegetable spring rolls immediately; if there are leftovers, you can store them in the refrigerator for up to one day.

Advice

Do not overfill the rolls to facilitate closing and prevent them from opening during cooking.

You can vary the filling according to your tastes: for example, it is possible to replace the chicken with shrimp or crab meat, or you can flavor it with spices such as curry, smoked paprika, or chili pepper.

You can also accompany the chicken and vegetable spring rolls with sweet and sour sauce!

For the translation of some texts, artificial intelligence tools may have been used.