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Chicken & Veggie Spring Rolls

These spring rolls feature tender chicken and crunchy veggies wrapped in a light and crispy rice paper wrapper for a delicious and satisfying bite.

92% would make again

Under 30 minutes

Chicken & Veggie Spring Rolls

Under 30 minutes


for 6 rolls

  • 2 cloves garlic
  • 1 tablespoon ginger
  • 2 chicken breasts
  • salt, to taste
  • black pepper, to taste
  • 1 cup shiitake mushrooms (75 g)
  • 1 cup cabbage (100 g)
  • 1 cup carrot (120 g)
  • ¼ cup scallions (25 g)
  • 1 packet egg roll wrappers
  • 1 egg, for egg wash
  • oil, for frying
  • hoisin sauce, optional, for dipping

Nutrition Info

  • Calories 141
  • Fat 3g
  • Carbs 9g
  • Fiber 2g
  • Sugar 3g
  • Protein 18g

Estimated values based on one serving size.


  1. In a medium pan, sauté minced garlic and ginger until fragrant. Add in diced chicken, salt and pepper to taste, then cook until about 80% done.
  2. Add mushrooms and cook off the moisture.
  3. Add cabbage until soft, then toss in carrots and scallions. Remove from heat.
  4. Fill egg roll wrapper with filling, fold and seal with egg wash, then deep fry until golden brown.
  5. Serve immediately with hoisin sauce or sauce of choice.
  6. Enjoy!
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Chicken & Veggie Spring Rolls