The green chile dipping sauce in this recipe for chicken- and vegetable-filled fried spring rolls is a great condiment to drizzle over steamed rice or vegetables, too.
Special Diets:
Ingredients
Method
To prepare the dipping sauce, combine the fish sauce, lime juice, chiles, and cilantro in a small bowl. Mix to combine and set aside.
Heat oil in a large skillet over medium heat.
Add garlic and cook until fragrant, about 30 seconds.
Add chicken and cook until it begins to brown, about 6 minutes.
Add carrot, bean sprouts, spinach, fish sauce, soy sauce and sugar and continue to cook until spinach is wilted, 2 to 3 minutes.
Remove from heat, allow to cool and drain off any excess liquid.
Place a spring roll wrapper on a flat surface, with one corner facing you (like a diamond).
Spoon about 2 tablespoons filling in the lower quarter of the wrapper.
Fold the end up over the filling, forming a tight roll.
Fold in the sides and finish rolling.
Leave about 2 inches of the last corner.
Dip the last end into warm water and seal.
Heat oil in a deep skillet over medium heat until it reaches about 350 degrees.
Fry the spring rolls, working in batches if needed, until golden brown all over, about 1 minute on each side.
Nutritional Info
Serving Size
Calories
230
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.