Mini Spring Rolls
These mini spring rolls are a kid friendly recipe that brings Asian flavors home in a crispy handheld package perfect for small appetites. Filled with mild vegetables and chicken they are baked not fried making them a healthier snack parents feel good about.
Crispy baked mini spring rolls stuffed with mild chicken and vegetables that kids love dunking in sweet sauce.
Nutrition per serving
Ingredients
protein
vegetable
seasoning
base
cooking
dip
Instructions
Prepare the Filling
Combine shredded chicken and coleslaw mix in a bowl and toss with soy sauce until everything is evenly coated.
Roll the Spring Rolls
Place a spring roll wrapper on a clean surface in a diamond shape and spoon 2 tablespoons of filling in the center. Fold the bottom corner up, tuck in the sides, and roll tightly. Seal the edge with a dab of water.
Brush and Bake
Place spring rolls on a parchment lined baking sheet and brush lightly with olive oil. Bake at 400 degrees F for 18 to 20 minutes flipping halfway through until golden and crispy.
Serve with Dipping Sauce
Let the spring rolls cool for 3 minutes then arrange on a plate with mild sweet chili dipping sauce on the side for kids to enjoy.
Substitutions
Common mistakes
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