A delightful twist on the classic egg roll, these spring rolls are packed with flavorful chicken and fresh vegetables, perfect for any occasion.
Dice the onion and mince the garlic.
Use a sharp knife to ensure even dicing and mincing.
Heat a wok over medium heat and add a small amount of oil.
Ensure the wok is hot before adding the oil to prevent sticking.
Sauté the onion and garlic until fragrant.
Stir constantly to avoid burning the garlic.
Add the chicken to the wok and cook until fully done.
Cut the chicken into small pieces for quicker cooking.
Stir in the bean sprouts, water chestnuts, carrots, and soy sauce.
Mix well to evenly coat the vegetables with the sauce.
Remove the mixture from heat and let it cool slightly.
Cooling the filling makes it easier to handle when wrapping.
Place a small amount of filling onto a spring roll wrapper and roll tightly, sealing the edges with a dab of water.
Don't overfill the wrapper to prevent tearing.
Heat the remaining oil in the wok over medium-high heat.
Test the oil temperature with a small piece of wrapper; it should sizzle immediately.
Fry the rolls in batches until golden brown and crispy.
Avoid overcrowding the wok to maintain oil temperature.
Drain the rolls on paper towels and serve warm.
Serve with your favorite dipping sauce for added flavor.
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