Скачать или смотреть Chicken Spring Roll Pockets—CRISPY Recipe You'll CRAVE!

Achieving the perfect crispy texture for Chicken Spring Roll Pockets can be tricky, but don’t worry—I’m here to share all my tips and tricks, along with easy-to-follow steps. With just a few simple ingredients, you’ll be a pro in no time!

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Serves: 12 spring roll pockets
Prep time: 30 minutes
Rest time: 10 minutes
Cook time: 10 minutes

For the filling:
1 (4 ounces) bundle glass noodles
2 tablespoons cooking oil, separated
1 pound ground chicken
Pinch of salt
1 medium carrot, shredded
2 cups cabbage, thinly sliced
1 cup beech mushrooms
2 stalks scallions, chopped

For the sauce:
1 tablespoon soy sauce
2 tablespoons oyster sauce
Pinch of white pepper
1 teaspoon cornstarch
1 tablespoon water

For the spring rolls:
12 sheets spring roll wrappers
1 large egg, beaten, for sealing wrappers
4 tablespoons cooking oil

Timestamps:
00:00 Introduction to the chicken spring roll pockets
00:12 Cut the carrot, cabbage, beech mushrooms, and scallions
00:32 Soak the glass noodles
00:54 Make the stir-fry sauce
01:14 Stir-fry the filling
02:01 Assemble the chicken spring roll pockets
02:23 Pan-fry the chicken spring roll pockets until crispy
02:43 Taste test and outro

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