Chicken and Vegetable Spring Rolls
Looking for a crowd-pleasing appetizer? Our **Chicken and Vegetable Spring Rolls** are a fresh, flavorful take on the classic Chinese treat, perfect for sharing! Ready in just 50 minutes, these **easy spring rolls** are surprisingly simple to make and customize with your favorite veggies. Get ready to impress with this **chicken and vegetable spring rolls** recipe!
Dietary Information
Servings:
- 1
To prepare the 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.
- 2
Peel the ginger 4 and put everything in a mixer 5. Blend to finely chop all the ingredients 6.
- 3
In a pan, heat a drizzle of oil, add the chopped vegetables 7 and sauté for a few minutes. Season with salt 8, then add the ground chicken 9.
- 4
The filling should not cook but only dry 10. Transfer it to a bowl, then pour in the soy sauce 11 and mix well 12.
- 5
Place a sheet of rice paper on the work surface, place a little filling near the short side and wet the edges with water 13. Fold the long sides inwards 14 then roll the spring roll on itself 15. Repeat the procedure until the ingredients are used up and set aside.
- 6
Now dedicate yourself to the preparation of the mayonnaise that will accompany your spring rolls. Combine the egg, vegetable oil 16, salt 17 and vinegar 18 in a bowl.
- 7
Also add the mustard 19 and blend for 30 seconds 20, just long enough to get your mayonnaise 21.
- 8
Take the spring rolls and cook them in vegetable oil at 175°C until golden brown 22. Drain and transfer to absorbent paper to remove excess oil 23. Your chicken and vegetable spring rolls are ready to be served 24!
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