I like to dip these in spicy vinegar with garlic.

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Recipe Summary

prep:
30 mins
cook:
12 mins
total:
42 mins
Servings:
50
Yield:
50 spring rolls
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 3 tablespoons vegetable oil in a wok or large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in ground chicken; cook until no longer pink, about 5 minutes. Drain grease thoroughly. Stir in oyster sauce.

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  • Reduce heat to low. Mix cabbage, bean sprouts, and carrots into the chicken mixture. Season with salt and pepper.

  • Place 1 spoonful of chicken mixture in the center of 1 spring roll wrapper. Keep remaining wrappers covered. Fold in opposing edges and roll up wrapper. Transfer to a plate. Repeat with remaining chicken mixture and spring roll wrappers.

  • Heat 2 cups oil in a wok or large saucepan over medium heat. Fry spring rolls in batches until golden brown, 2 to 3 minutes per batch.

Cook's Note:

Substitute ground pork for the chicken if preferred.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

55 calories; protein 3.2g 7% DV; carbohydrates 6.2g 2% DV; fat 2g 3% DV; cholesterol 6mg 2% DV; sodium 66.8mg 3% DV. Full Nutrition
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