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 caloriescarbohydrate: 6.2 gcholesterol: 6 mgfat: 2 gfiber: 0.7 gprotein: 3.2 gsaturatedFat: 0.3 gservingSize: -sodium: 66.8 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Filipino Spring Rolls
Directions
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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.