Divine Zucchini & Chicken Spring Rolls: You'll Know Once You Make It!

Overview

A simple spring roll recipe using in-season zucchini and chicken tenders. Zucchini is cut into sticks, combined with seasoned chicken tenders, wrapped in spring roll wrappers, and deep-fried. Despite using few and simple ingredients, this dish is dubbed "divine spring rolls" because it highlights the natural flavors of the ingredients. The key is to use a flour-and-water paste to seal the wrappers securely so they don't open while frying. Makes 8 spring rolls (2 servings).

Key Tips

• Ingredients
  • Choosing thinner zucchinis makes them easier to handle; use 1 if thick, or 2 if thin.
• Prep
  • Lightly season the chicken tenders with salt and pepper, and marinate with 2 tsp of sake (sake is optional).
• Prep
  • Prepare the paste (sealer) by mixing 1 tbsp each of flour and water.
• Wrapping
  • Apply the flour-and-water paste to the edge of the wrapper to seal it securely, which prevents it from opening while frying.
• Heat control
  • Deep-fry the spring rolls until they are crispy and the wrappers turn golden brown.

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• 1zucchini (or 2 if thin)
• 2chicken tenders (sasami)
• 8spring roll wrappers
• Saltand pepper, to taste (lightly sprinkle)
• 2tsp sake (optional)
• 1tbsp flour (for paste)
• 1tbsp water (for paste)

Instructions

1. 1

   Cut the zucchini into sticks matching the length of the spring roll wrappers (if they are thick, slice them lengthwise to adjust).

2. 2

   Lightly season the chicken tenders with salt and pepper, then toss with 2 tsp of sake to marinate.

3. 3

   Mix 1 tbsp of flour and 1 tbsp of water to make a paste (sealer).

4. 4

   Spread out a spring roll wrapper and place the chicken tender and zucchini sticks side by side.

5. 5

   Start rolling from the front, folding in the left and right sides, and roll up tightly.

6. 6

   Apply the flour paste to the edge of the wrapper and press firmly to seal.

7. 7

   Repeat the process to roll the remaining 7 spring rolls.

8. 8

   Heat frying oil, add the spring rolls, and deep-fry until the wrappers are crispy and golden brown.

9. 9

   Drain the excess oil, plate them, and serve.

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