Filipino Spring Rolls recipe

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Ingredients

3 tablespoons vegetable oil
½ onion, chopped
3 cloves garlic, minced
1 pound ground chicken
3 tablespoons oyster sauce
½ head cabbage, shredded
1 (8 ounce) package bean sprouts
3 large carrots, cut into thin strips
1 pinch salt and ground black pepper to taste
50 large spring roll wrappers
2 cups oil for frying, or as needed

Nutrition Info

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
servingSize: -
sodium: 66.8 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

  3. 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.

  4. 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.

Recipe Yield

50 spring rolls

Recipe Note

I like to dip these in spicy vinegar with garlic.

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