Ingredients

For the Filling
– 1 tablespoon vegetable oil
– 1/2 pound ground chicken
– 1 cup shredded cabbage
– 1/2 cup shredded carrots
– 1/4 cup chopped green onions
– 2 cloves garlic (minced)
– 1 tablespoon soy sauce
– 1 tablespoon hoisin sauce
– 1 teaspoon grated ginger
– 1 teaspoon sesame oil
– Salt and pepper to taste

For the Spring Rolls
– 12 spring roll wrappers
– 1 egg (beaten, for sealing)
– Vegetable oil (for frying)

Instructions

Heat the vegetable oil in a large skillet over medium heat. Add the ground chicken and cook until it’s no longer pink, breaking it up into small pieces as it cooks.

Add the shredded cabbage, carrots, green onions, and garlic to the skillet. Cook for 3-4 minutes, until the vegetables are tender.

Stir in the soy sauce, hoisin sauce, grated ginger, sesame oil, salt, and pepper. Cook for another 2-3 minutes, until everything is well combined and heated through. Remove from heat and let the filling cool slightly.

Lay a spring roll wrapper on a flat surface with one corner pointing towards you, so it looks like a diamond. Place about 2 tablespoons of the filling near the bottom corner.

Fold the bottom corner over the filling, then fold the sides in towards the center. Roll the wrapper tightly up towards the top corner. Brush a little beaten egg on the top corner to seal the roll. Repeat with the remaining wrappers and filling.

Heat vegetable oil in a large, deep skillet or pot over medium heat until it reaches 350°F (175°C). Fry the spring rolls in batches, turning them occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.

Remove the spring rolls with a slotted spoon and drain on paper towels.