Recipe courtesy of Sandra Lee
Save Recipe Print
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
8 spring rolls
Level:
Intermediate
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
8 spring rolls
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

In a medium bowl, toss together the leftover chicken and vegetables. Put a wrapper onto a clean work surface with the corners of the wrapper facing North, South, East and West. Spoon about 2 to 3 tablespoons of the filling on the bottom third of the wrapper. Dampen the edges of the wrapper with some water to help it seal. Fold the bottom edge of the wrapper up over the filling and roll up half way. Fold the 2 side corners in toward the middle and continue to roll, pulling back slightly as you roll, to ensure a tightly wrapped spring roll. Repeat with the remaining wrappers and filling. Cover with a damp towel to keep them from drying out.

Heat the canola oil in a high-sided skillet over medium-high heat to 350 degrees F.

Add the spring rolls, 3 or 4 at a time, to the hot oil. Fry on all sides until crispy and golden brown in color, about 2 to 3 minutes per s side. Transfer the rolls to a serving platter and serve with the peanut dressing, for dipping.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Thai Chicken Soup

Recipe courtesy of Food Network Kitchen

Chicken Summer Rolls

Recipe courtesy of Food Network Kitchen

Red Thai Curry Chicken Soup

Recipe courtesy of Food Network Kitchen

Spicy Thai Red Curry Chicken Casserole

Recipe courtesy of Katie Lee

Roast Chicken With Spring Vegetables

Recipe courtesy of Food Network Kitchen

Whole30 Thai Curry Veggie Noodles with Chicken

Recipe courtesy of Food Network Kitchen

Fresh Vegetable Spring Rolls with Two Dipping Sauces

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories