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Chicken Spring Roll Recipe: Chicken Roll With Vegetables

Ingredients

300 grams chicken meat
30 grams corn seeds
40 grams carrot
½ of a teaspoon pepper
200 milliliters cooking oil
1 teaspoon cornstarch
50 grams pork
30 grams green peas
¼ of a teaspoon salt
1 teaspoon soy sauce
½ of a teaspoon white sugar

Nutritional information

85
Calories
3g
Fat
0.65mg
Saturated Fat
28mg
Cholesterol
125mg
Sodium
8g
Carbs
1g
Fiber
2g
Sugars
4g
Protein
12mg
Calcium
1mg
Iron
56mg
Potassium
91IU
Vitamin A
2mg
Vitamin C

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Chicken Spring Roll Recipe: Chicken Roll With Vegetables

Features:
  • Gluten Free
Cuisine:

Chicken spring roll with vegetable – Fatty without greasy

  • about 55 minutes
  • Serves 2
  • Easy

Directions

Chicken spring roll recipe is all you need and more for such a mouth-watering spring roll dish. You are not a vegetable lover? Don’t worry, the combination of the pork and chicken in this dish will make vegetables more delicious. The worry of lacking fiber will never happen when you add chicken spring roll with vegetables to your menu. Follow out step-by-step instructions to make this dish right now!

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Steps

1
Done

Make sure you wash chicken meat and pork thoroughly. Then, mince them finely before moving on to step 2.

2
Done

About the vegetables: you need to peel the carrot and chop it finely. Then, cook corn seeds and peas.

3
Done

Put the minced chicken meat and pork in a large bowl. Then add ¼ of a teaspoon of salt, ½ of a teaspoon of white sugar, ½ of a teaspoon of pepper, 1 teaspoon of soy sauce, and 1 teaspoon of cornstarch in the bowl and mix them finely. Finally, add carrot, corn seeds, and peas in the bowl and continue to mix them well.

4
Done

Take a tablespoon of the mixture and roll it into a ball, then squeeze the ball gently. Continue to do so until the mixture runs out.

5
Done

Heat up cooking oil in a pan and fry these balls until they are cooked. Then take them out.

6
Done

Place them on a plate and then decorate it with other types of vegetable we like to make the dish more attractive.

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