Chicken and Mushroom Spring Rolls with Barbecue Sauce
Crispy, savory, and full of flavor, these Chicken and Mushroom Spring Rolls with Barbecue Sauce bring a delicious twist to a classic favorite. The golden, crunchy rolls are filled with minced chicken, earthy mushrooms, fresh vegetables, and paired with a smoky barbecue dip. Perfect for any occasion!
Equipment
- Skillet or wok
- Large frying pan for frying
- Small saucepan for sauce
- Spring roll wrappers
- Paper towels for draining excess oil
Ingredients
- 250 g Minced Chicken
- 150 g Minced Mushrooms
- 100 g Chinese Noodles (Nouilles Chinoises)
- ½ cup Carrots (thinly sliced)
- ½ cup Bell Pepper (thinly sliced)
- 1 small Onion (thinly sliced)
- 1-2 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 2 tablespoons Soy Sauce
- 2 tablespoons Barbecue Sauce
- 1 teaspoon Sesame Oil
- 1 teaspoon Smoked Paprika
- 10-15 pieces Spring Roll Wrappers
- 4 tablespoons Vegetable Oil (for frying)
- ½ cup Barbecue Sauce
- 1 tablespoon Honey or Brown Sugar
- 1 tablespoon Soy Sauce
- 1 teaspoon Hot Sauce
Instructions
- Preparation Steps:Cook minced chicken until golden, then add mushrooms and vegetables.Stir in soy sauce, barbecue sauce, and spices.Let the filling cool, then mix in cooked Chinese noodles.Roll the mixture in spring roll wrappers, seal, and fry until crispy.Serve with homemade barbecue sauce for dipping.
Notes
Feel free to swap the chicken for turkey or beef, and adjust the level of sweetness or heat in the barbecue sauce to suit your taste!