Eat Clean Chicken Spring Rolls Recipe by Nguyễn Hoàng Yến
Cooking Instructions 1 Filling: Combine ground chicken breast or lean ground pork, finely chopped wood ear mushrooms, finely chopped carrots, finely chopped onions, shredded carrots, finely chopped shallots, chopped green onions and cilantro, and 1 egg yolk. Tip: Mix the ground meat with the egg yolk first, then add the remaining ingredients. This helps prevent the filling from becoming watery. Season with 1 teaspoon black pepper and 1/2 tablespoon fish sauce for aroma. Since this is an eat clean recipe, the seasoning will be lighter than traditional spring rolls. 2 Place half a net rice paper wrapper inside, then wrap with a spring roll wrapper on the outside. Make the rolls the same length as the net wrapper for uniformity—if you make 100 rolls, they’ll all be the same size. These spring rolls fry up crispy but don’t absorb much oil. Preheat the air fryer to 356°F (180°C) for 10 minutes. Lightly spray oil on the tray, then bake the rolls at 320°F (160°C) for 15 minutes. Flip the rolls and bake for another 10 minutes. For a golden finish, increase the temperature to 356°F (180°C) for about 2 more minutes at the end. 3 I made a batch of these spring rolls to eat with bun cha (Vietnamese grilled pork and noodles) for an eat clean meal, and they turned out delicious. The rolls are crispy but not greasy. 1 Filling: Combine ground chicken breast or lean ground pork, finely chopped wood ear mushrooms, finely chopped carrots, finely chopped onions, shredded carrots, finely chopped shallots, chopped green onions and cilantro, and 1 egg yolk. Tip: Mix the ground meat with the egg yolk first, then add the remaining ingredients. This helps prevent the filling from becoming watery. Season with 1 teaspoon black pepper and 1/2 tablespoon fish sauce for aroma. Since this is an eat clean recipe, the seasoning will be lighter than traditional spring rolls. 1 Filling: Combine ground chicken breast or lean ground pork, finely chopped wood ear mushrooms, finely chopped carrots, finely chopped onions, shredded carrots, finely chopped shallots, chopped green onions and cilantro, and 1 egg yolk. Tip: Mix the ground meat with the egg yolk first, then add the remaining ingredients. This helps prevent the filling from becoming watery. Season with 1 teaspoon black pepper and 1/2 tablespoon fish sauce for aroma. Since this is an eat clean recipe, the seasoning will be lighter than traditional spring rolls. 2 Place half a net rice paper wrapper inside, then wrap with a spring roll wrapper on the outside. Make the rolls the same length as the net wrapper for uniformity—if you make 100 rolls, they’ll all be the same size. These spring rolls fry up crispy but don’t absorb much oil. Preheat the air fryer to 356°F (180°C) for 10 minutes. Lightly spray oil on the tray, then bake the rolls at 320°F (160°C) for 15 minutes. Flip the rolls and bake for another 10 minutes. For a golden finish, increase the temperature to 356°F (180°C) for about 2 more minutes at the end. 2 Place half a net rice paper wrapper inside, then wrap with a spring roll wrapper on the outside. Make the rolls the same length as the net wrapper for uniformity—if you make 100 rolls, they’ll all be the same size. These spring rolls fry up crispy but don’t absorb much oil. Preheat the air fryer to 356°F (180°C) for 10 minutes. Lightly spray oil on the tray, then bake the rolls at 320°F (160°C) for 15 minutes. Flip the rolls and bake for another 10 minutes. For a golden finish, increase the temperature to 356°F (180°C) for about 2 more minutes at the end. 3 I made a batch of these spring rolls to eat with bun cha (Vietnamese grilled pork and noodles) for an eat clean meal, and they turned out delicious. The rolls are crispy but not greasy. 3 I made a batch of these spring rolls to eat with bun cha (Vietnamese grilled pork and noodles) for an eat clean meal, and they turned out delicious. The rolls are crispy but not greasy. 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