Recipe courtesy of Tyler Florence
Show: Food 911
Save Recipe Print
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
10 spring rolls, 2 to 4 serving

Ingredients

Directions

Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.

Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.

Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.

More from:

Kickoff Snacks

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Chicken Summer Rolls

Recipe courtesy of Food Network Kitchen

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Roast Chicken With Spring Vegetables

Recipe courtesy of Food Network Kitchen

Buffalo Chicken Wings

Recipe courtesy of Ina Garten

Fresh Vegetable Spring Rolls with Two Dipping Sauces

Recipe courtesy of Bobby Flay

California Roll

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories