Crispy Chicken Spring Rolls You Can Pressure Cook (For Real)
These crispy chicken spring rolls combine pressure cooker-tender chicken filling with golden fried wrappers for a quick, flavorful appetizer that locks in moisture and flavor.
Ingredients
Main ingredients
- 2 cups Cooked shredded chicken tender and easy to mix
- 1 cup Shredded cabbage fresh crunch
- ½ cup Grated carrots adds color and sweetness
- 2 Green onions chopped up fine
- 2 cloves Garlic minced
- 1 tablespoon Soy sauce salty, umami vibe
- 1 teaspoon Sesame oil drizzle it in for nuttiness
- ½ teaspoon Ground black pepper a pinch for a little kick
- 12 Spring roll wrappers hold it all together crispy
- Enough Oil for deep frying to get those rolls golden
Instructions
Instructions
- First, mix your cooked shredded chicken, cabbage, carrots, green onions, garlic, soy sauce, sesame oil, and black pepper in a bowl. Get it all mingling good.
- Next, lay one spring roll wrapper on a flat surface with one corner pointing right at you.
- Scoop about 2 tablespoons of your chicken mix near the corner closest to you. Don’t overstuff or it’ll get messy.
- Fold that corner over the filling, then fold in both sides and roll tight. You want it snug, not loose.
- Use a dab of water on the edge to seal the wrapper so it won’t unravel in the fryer.
- Heat oil in a deep pan on medium heat. The oil’s gotta be hot enough but not smoking.
- Fry your spring rolls in batches, about 3-4 minutes per batch, flipping so they get golden on all sides.
- Drain the fried rolls on paper towels to soak up extra oil and serve them hot as heck. That crunch is gonna be just right.
Notes
Store leftover fried spring rolls in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven or an air fryer to keep the crispiness. Microwave can make them soggy. You can also freeze un-fried spring rolls on a baking sheet first, then bag them and fry straight from frozen for a quick snack.