Chicken Spring Rolls

I made these spring rolls using ingredients I had on hand, and they were so quick and easy to pull together. All done within 30 minutes for a dish that went over well with the kids — that’s what I call a win! Yields about 16 rolls

Directions

Prepare the Chicken Spring Rolls

1. Heat three tablespoons oil in a large frying pan. Sauté onion until translucent. Add cabbage and sauté until it starts to shrink down and soften. Season with salt and add sauces and honey.

2. Add shredded chicken and simmer for 10 minutes. Allow to cool.

3. Working with one spring roll wrapper at a time, place on your work surface with one of the points facing you. Lay two tablespoons filling a third of the way up. Fold the bottom corner over the filling, fold in the two sides, and roll up tightly. Continue to fill all the wrappers.

4. Heat oil in a frying pan over medium-high heat and fry spring rolls on both sides until they’re a nice golden brown.

Tips:

When using leftover chicken or meat for this recipe, if it came with a flavorful sauce, you can add that and adjust the other seasonings. You can also add more flavor by putting in more veggies — thinly sliced peppers, mushrooms, or zucchini are all excellent options. Add the vegetables while sautéing the cabbage.

Notes:

If you prefer not to fry, these are equally delicious cooked in an air fryer or in an oven. Spray generously with cooking spray and bake at 400 degrees Fahrenheit (200 degrees Celsius) until golden brown.