I’ll show you how to solve the common problems when making crispy chicken spring rolls, so they won’t be soggy, greasy, and burst out open. Follow along and master the art of making crispy spring rolls at home. Make sure you watch to the end and see how crispy they are!
* Crispy Chicken Spring Rolls Written Recipe: cicili.tv/cris...
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Serves: 24 spring rolls
Prep time: 1 hour
Cook time: 15 minutes
For the filling:
1 (4 ounces) bundle glass noodles
2 tablespoons oil, separated
1 pound ground chicken
Pinch of salt
1 medium carrot, julienned
3 large fresh shiitake mushrooms, thinly sliced
2 cups cabbage, thinly sliced
1 cup snow peas, thinly sliced
3 cloves garlic, minced
For the sauce:
1 tablespoon soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
Pinch of white pepper
1 tablespoon cornstarch
3 tablespoons water
For the spring rolls:
12 sheets spring roll wrappers
1 large egg, beaten, for sealing wrappers
4 cups oil, for frying
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