This is the first time I have made Chicken Spring Rolls. I had never made them before and the truth is that I loved them. I made up the filling as I went along while making them. The result was very good, that’s why I decided to share it with you so that you too can embark on the adventure of making them.
The great thing about homemade spring rolls is that you can fill them with whatever you want. The original ones, from what I have read, are made with a dough based on wheat flour or rice flour and filled with vegetables cut into julienne strips and minced meat, usually accompanied with sweet and sour sauce or soy sauce.
I made them with phyllo dough, which you can get in any supermarket. I bought them at Mercadona. It is a very thin dough so you have to be careful when rolling them. You can also make them with brick dough, which is a bit thicker and is also available in any supermarket.
Do you like chicken? Here is another truly delicious and very easy homemade recipe. It is one of my children’s favorites: Chicken Cordon Bleu, accompanied by homemade aioli sauce — it’s finger-licking good, mmm…
To the kitchen!
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Phyllo or brick dough sheets | 6 |
| Medium onions | 2 |
| Chicken breast | Half |
| Red pepper | Half |
| Green pepper | Half |
| Carrot | 1 |
| Fine salt | To taste |
Step-by-Step Guide:
- Peel and cut the onion into julienne (in strips).
- Put the onion in a pan with a little oil to sauté.
- Cut the red pepper into julienne (in strips), add it to the pan and stir.
- Cut the green pepper into julienne (in strips), add it to the pan and stir. Once the onion, red pepper and green pepper are in the pan, stir from time to time until they are soft.
- Cut the chicken breast into small strips, add it to the pan, add fine salt and stir until you see that the chicken breast is cooked.
- Peel and grate the carrot, add it to the pan and stir until you see that it starts to soften. Now you have the filling ready.
- Stretch one sheet of phyllo or brick dough, put some filling across the width of the dough, leaving a piece of dough on each side to be able to close it.
- Roll it a little and fold the sides.
- Continue rolling until there is little dough left, brush with water and finish rolling.
- Put oil in a pan to fry them. Once hot, fry the rolls until they are golden. They brown very quickly. Place them on absorbent paper (napkin) to remove excess oil and… ready to eat!
Video Guide 🎥
Nutritional Facts – Chicken Egg Rolls (per 1 egg roll)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Total Fat | 8 g |
| Cholesterol | 20 mg |
| Sodium | 380 mg |
| Total Carbohydrates | 22 g |
| Fiber | 2 g |
| Sugars | 3 g |
| Protein | 9 g |
Note: Estimates only. Values vary by ingredients, cooking method (fried vs. baked), and dipping sauces.