Name: Chicken Spring Roll Pockets—CRISPY Recipe You'll CRAVE! | Videos | Gan Jing World - Technology for Humanity | Video & Movie Streaming
Uploaded: 2025-06-06T12:17:02.367Z
Duration: 3 min 14 s
Description: Achieving the perfect crispy texture for Chicken Spring Roll Pockets can be tricky, but don’t worry—... | Videos | Gan Jing World - Technology for Humanity | Video & Movie Streaming

CiCi Li, Asian Home Cooking

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Achieving the perfect crispy texture for Chicken Spring Roll Pockets can be tricky, but don’t worry—I’m here to share all my tips and tricks, along with easy-to-follow steps. With just a few simple ingredients, you’ll be a pro in no time!

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Serves: 12 spring roll pockets
Prep time: 30 minutes
Rest time: 10 minutes
Cook time: 10 minutes

For the filling:
1 (4 ounces) bundle glass noodles
2 tablespoons cooking oil, separated
1 pound ground chicken
Pinch of salt
1 medium carrot, shredded
2 cups cabbage, thinly sliced
1 cup beech mushrooms
2 stalks scallions, chopped

For the sauce:
1 tablespoon soy sauce
2 tablespoons oyster sauce
Pinch of white pepper
1 teaspoon cornstarch
1 tablespoon water

For the spring rolls:
12 sheets spring roll wrappers
1 large egg, beaten, for sealing wrappers
4 tablespoons cooking oil 

Timestamps:
00:00 Introduction to the chicken spring roll pockets
00:12 Cut the carrot, cabbage, beech mushrooms, and scallions
00:32 Soak the glass noodles
00:54 Make the stir-fry sauce
01:14 Stir-fry the filling
02:01 Assemble the chicken spring roll pockets
02:23 Pan-fry the chicken spring roll pockets until crispy
02:43 Taste test and outro

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