Cut the chicken thigh finely. The pieces should be around 0,5cm.
Chop the mushrooms in small pieces (around 0,2cm). Cut the carrot into julienne.
Heat up oil in a frying pan, fry the garlic for 1 minute. Add the chicken to it.
Once the chicken is cooked, add the cabbage. When the cabbage is getting soft, add the mushroom and carrot. Lastly, add the sweet soy sauce.
Dip the spring roll sheet in water to soften it. Place it on your kitchen counter, add the filling and roll it like a burrito. First one side over the filling, close both sides and roll till the end.
notes
Vegan: use tofu instead of chicken.
course Snack
cuisine Asian
keyword chicken spring rolls, crispy spring rolls, spring rolls
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