These Crispy Spring Rolls stuffed with fresh red and green cabbage, carrots, cilantro and chopped chicken are pan fried to create the perfectly crisp outer coating.
1stalkgreen onion(white part used in wrapper; green part used as garnish (optional))
Brine for Chicken Breast
¼cupkosher salt
6cupswater
Seared Chicken Breast
4inchesgrape-seed oil(or olive oil - reserve 2-½ tablespoon to sear chicken and remaining for frying pan)
3teaspoonkosher salt
2teaspoonblack pepper
4teaspoonsmoked paprika
1-½lbsboneless skinless chicken breast(cut into small cubes)
Instructions
Make brine and place chicken breast tender in the brine and allow to brine for at least 30 minutes up to 24 hours.
Meanwhile, thinly slice the cabbage, remove the outer skin of the carrot and cut into matchsticks, finely chop the green onion.
Remove the chicken from the brine and rinse under colder water and place on a clean plate or pan and dry thoroughly with paper towels. Season with kosher salt, black pepper, and smoked paprika.
Add 2-½ tablespoons grape-seed oil to cast iron skillet. When hot, add the chicken breast tenders to the skillet and saute on both sides for 6 minutes or until no longer pink. Remove and place on a clean plate and allow to rest for 10 minutes or so. Using kitchen shears, cut the cooked chicken breast into small cubes.
Place wrapper on a flat surface with a pointy end facing you. Add about 2 tablespoons of filling to the center of a wrapper. Fold the 2 sides inward or towards the center then roll firmly from one end to the next. Place the rolls on a plate and continue rolling until all done.
Serve immediately and with a sauce such as soy, sweet and sour sauce, or coco aminos for dipping.
Notes
Nutritional values serve as a guide only as values may vary.
Make sure the filling is cool before wrapping the spring rolls to prevent the heat from making the wrapper wet and soggy.
Use a sweet and sour sauce, soy sauce, or coco aminos for dipping highly recommend.
When working with the wrappers, place a lightly damp paper towel over the unused wrappers to prevent them from drying out as you're in the process of making more spring rolls.
If making a lot at one time, also place saran wrap over the uncooked spring rolls as more are being made.
Fry at 350 degrees and do not crowd the pan.
To get the perfect crispy outer coating, keep turning the spring rolls while they're frying, so they brown on all sides.
Try not to over-stuff the wrappers to prevent the wrapper from breaking apart.
To defrost the wrappers, place in the fridge overnight or on the counter top for 30 to 45 minutes.
Total Cook time will depend on how many spring rolls you're making.