Delicious and quick spring rolls filled with plant-based chicken, perfect for a snack or appetizer.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a bowl, combine the plant-based chicken, shredded carrots, shredded cabbage, soy sauce, and sesame oil.
Mix well until all ingredients are evenly coated.
Take a spring roll wrapper and place a small amount of the filling in the center.
Fold the sides of the wrapper over the filling and roll it tightly.
Repeat with the remaining wrappers and filling.
Heat oil in a pan over medium heat.
Fry the spring rolls until golden brown and crispy on all sides.
Serve the spring rolls hot with sweet chili sauce for dipping.
Make sure not to overfill the spring rolls to prevent them from bursting while frying.
You can add other vegetables like bell peppers or mushrooms to the filling for extra flavor.
Can I make these spring rolls ahead of time?
Yes, you can prepare the filling and assemble the spring rolls ahead of time. Just fry them right before serving.
What can I use instead of plant-based chicken?
You can use tofu, tempeh, or any other plant-based protein as a substitute.
Are these spring rolls gluten-free?
If you use gluten-free soy sauce and wrappers, these spring rolls can be gluten-free.
How do I store leftover spring rolls?
Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days.
Can I bake these spring rolls instead of frying?
Yes, you can brush them with oil and bake them in the oven until crispy.
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