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90% would make again

Chicken & Veggie Spring Rolls


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

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    Calories 156
    Fat 6g
    Carbs 7g
    Fiber 2g
    Sugar 2g
    Protein 16g

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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