Orange baked chicken tossed with shredded vegetables then wrapped and fried in a spring roll, makes for a different kind of comfort food. Paired with a sweet & sour fresh cranberry sauce, these spring rolls will leave you wanting more!
I admit these spring rolls are not quick, though they are surprisingly easy – after your first attempt.
It does not take long to get the hang of it, and wrapping them up is not as difficult as you may think. My only advice is to be careful when it comes to frying. That oil has to be hot. Otherwise, these rolls will fall apart the moment they hit the oil.
I served them with egg drop soup for New Year’s Eve and had every intention of sharing them with you all…well, here we are three weeks later. It has been a busy month – a good way to kick off the New Year. I am so happy to finally be sharing these with you.
Linking up to these parties!