Filipino Spring Rolls

Name: Filipino Spring Rolls
Ingredients: 3 tablespoons vegetable oil; 1/2 onion, chopped; 3 cloves garlic, minced; 1 pound ground chicken; 3 tablespoons oyster sauce; 1/2 head cabbage, shredded; 1 (8 ounce) package bean sprouts; 3 large carrots, cut into thin strips; 1 pinch salt and ground black pepper to taste; 50 large spring roll wrappers; 2 cups oil for frying, or as needed

11 ingredients

4 steps

Ingredients

3 tablespoons vegetable oil
1/2 onion, chopped
3 cloves garlic, minced
1 pound ground chicken
3 tablespoons oyster sauce
1/2 head cabbage, shredded
1 (8 ounce) package bean sprouts
3 large carrots, cut into thin strips
1 pinch salt and ground black pepper to taste
50 large spring roll wrappers
2 cups oil for frying, or as needed

Directions

1

Heat 3 tablespoons vegetable oil in a wok or large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in ground chicken; cook until no longer pink, about 5 minutes. Drain grease thoroughly. Stir in oyster sauce.
2

Reduce heat to low. Mix cabbage, bean sprouts, and carrots into the chicken mixture. Season with salt and pepper.
3

Place 1 spoonful of chicken mixture in the center of 1 spring roll wrapper. Keep remaining wrappers covered. Fold in opposing edges and roll up wrapper. Transfer to a plate. Repeat with remaining chicken mixture and spring roll wrappers.
4

Heat 2 cups oil in a wok or large saucepan over medium heat. Fry spring rolls in batches until golden brown, 2 to 3 minutes per batch.