Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart cooking oil, for frying
- 2 cans chicken chunks, drained and flaked
- 1 small onion, grated, red, white, or yellow only or (3 spring onions, sliced)
- ½ cup finely shredded cabbage
- 1 small carrot, grated
- ¼ cup barbecue sauce
- 1 dash hot sauce
- 1 teaspoon soy sauce, dark or light only
- 1 teaspoon Worcestershire sauce
- 1 package spring roll wrappers
Directions
Heat oil in a deep-fryer or large, heavy saucepan to 375° F (190° C).
In a medium bowl, mix together chicken, onion, cabbage, carrot, barbecue sauce, hot sauce, soy sauce, and Worcestershire sauce.
Place approximately 1 tablespoon of the chicken mixture in the center of spring roll wrappers.
Moisten fingers with water, and wet the edges of the wrappers.
Roll around the filling. Press seams to seal.
In small batches, deep-fry the spring rolls 3 to 5 minutes, or until golden brown. Drain on paper towels then serve hot and plain over rice.