I like to dip these in spicy vinegar with garlic.
Provided by Belinda Jean
Categories Appetizers and Snacks Wraps and Rolls
Time 42m
Yield 50
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 55.2 calories, Carbohydrate 6.2 g, Cholesterol 6 mg, Fat 2 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 66.8 mg, Sugar 0.8 g
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