Chicken Spring Rolls - Swasthi's Recipes (2024)

FAQs

Are chicken spring rolls good for you? ›

Stuffed with juicy chicken, crisp vegetables, and light tender rice noodles, these spring rolls are perfect for a light summer dinner or an appetizer for your backyard grilling party. They are great snacks to eat after a workout as well, because they contain the right amounts of protein, carbs, and fats.

But fear not — even though this is a fairly easy mistake to make, according to Baking Kneads, there are things you can do to ensure that you avoid it as much as possible. It's important to first note that the biggest cause of soggy and limp spring rolls is actually the vegetables contained in the filling.

Origin: Egg rolls were created in the U.S. while spring rolls were invented in China. Wrapper: Egg rolls have a thicker skin and utilize a wonton or thick, yeast dough wrapper. Spring rolls have a more delicate, thin skin and use a spring roll wrapper.

Generally, spring rolls are healthier. In Vietnam and Thailand, spring rolls are packed with raw vegetables and fresh herbs. The rolls are also made with a thinner wrapper than egg rolls and often served fresh, rather than fried.

Fresh spring rolls are very healthy, especially if you pack them full of raw veggies and lean protein. The biggest question people have about the healthfulness of spring rolls is the wrapper. Spring roll wrappers are low in fat and calories. One piece of rice paper usually has between 30-40 calories.

The fried version with minced pork is called imperial rolls or chả giò (southern Vietnam), nem cuốn, chả cuốn or Nem rán (northern Vietnam). They are often called "egg rolls" in Western countries, which is a misnomer. Central Vietnam has its own version of a fried roll called "ram".

It is very good in taste and in nutrition by its nature. Its recipe has: meat (pork or beef) shrimp, raw vegetable, herbs, and wrapping sheet made of rice flour. Eating them, you have protein, starch, fiber, and vitamin in proportion. There are 2 types of Spring Rolls: Raw and Fried.

Fry in low oil temperature — gentle frying for the first fry will help the spring roll to stay intact, slowly cook inside, whereas a high oil temperature can cause them to burst open and scorch. Double fry — frying it twice helps give it a crispier texture.

Some Asian restaurants in the United States also refer to them as "crystal rolls", "soft rolls" or "salad rolls". The name "summer roll" was popularized by some Vietnamese American restaurants for easier marketing and as a seasonal play on the term "spring roll".

Spring roll wrappers are thin and fry up smooth and crisp. They are made of wheat flour, water, oil, and salt. Two of the more popular brands of spring roll wrappers in my neck of the woods are Spring Home TYJ Spring Roll Pastry and Wei Chuan Spring Roll Shells.

What are Chinese spring rolls made of? ›

春卷 (Chūnjuǎn, Spring rolls) are julienned vegetables, sometimes with a bit of noodles, sometimes with a bit of minced meat, wrapped with a flour dough skin and pan- or deep-fried. They are a filled roll.

Rice paper rolls are generally quite low in fat, but fillings like avocado and fish will provide some healthy omega 3 fatty acids. Do keep in mind, if the filling is crumbed and deep-fried, or combined with mayonnaise, this will bump up the trans fat content and is not recommended.

Chicken roll recipes are nutritious and mouthwatering, but they are also high in calories. Usually, they combine marinated chicken, vegetables, and a mix of spices wrapped in a flatbread (parantha). But we are making a chicken roll with a healthy twist to keep the chicken roll calories in check.

They are packed with nutrients, low in calories, and can be great for your gut health, eye health, and heart! Fresh Herbs: What really makes spring rolls popping with flavor is the addition of fresh herbs.