You can either use spring roll or egg roll wrappers. Spring roll wrappers are lighter & crispier while egg roll wrappers are thicker and easier to wrap.

Boil Chicken Breast

1. Slice three thin slices of ginger.

2. Wash and trim the green onions. Cut one in half, and chop up the other three.

   

3. Place chicken breast in a small pot and add water to about 1/2 an inch above the chicken.

4. Heat the pot over high heat.

5. Once the water begins to boil, use a spoon to scoop out all the grey foam that forms.

6. Add 1 tbsp Chinese cooking wine, ginger slices, the star anise, 1/2 tsp of black peppercorn, 1 tsp salt, and the halved green onion.

7. Lower the heat to medium, and cover the pot.

8. Let boil for 30 minutes, then turn off the heat, strain the chicken out, and let cool.

Prepare Veggies

1. Soak the Chinese vermicelli in warm water for 15 minutes.

   

2. Heat a large pot of water over high heat.

3. Wash and trim 4-6 Napa cabbage leaves. Stack them, cut them in half, and then into thin strips.

   

   

4. Repeat Step 2 until you have 4 cups of shredded Napa cabbage.

5. Wash the bell pepper, cut in half, and remove the core.

6. Slice the bell pepper halves into thin strips.

   

7. Once the pot of water is boiling, add 1 tsp salt and 1 tbsp olive oil.

8. Add the shredded Napa cabbage and bell pepper strips to the pot.

9. Let sit for 3 minutes, then use a strainer spoon to transfer the veggies into a large mixing bowl.

10. In the same pot of water, add the Chinese vermicelli and let sit for 5 minutes.

11. Strain the vermicelli and rinse with cold water for 1 minute. Use scissors to cut the vermicelli in half. Set aside.

Make Spring Roll Fillings

1. We need to remove as much water as possible from the veggies. You can either use a salad spinner or you can put on some gloves, grab handfuls of the veggies, and squeeze as much water as you can out.

2. Once you've removed as much water as you can, add the veggies back to your large mixing bowl.

   

3. Use a fork to shred the cooled chicken breast and add to the bowl.

   

4. Add the chopped green onion and vermicelli noodles to the bowl as well. Mix well.

   

5. Add salt and black pepper to taste.

Wrap Spring Rolls

1. Whisk the egg in a small bowl.

2. Make sure you have a dry surface to wrap these spring rolls.

3. Take one spring roll wrapper (or egg roll wrapper) and place it down so that one corner is facing you.

4. Add a big spoonful of the filling about 1/2-inch from the bottom corner.

   

5. Fold the bottom corner up, tuck it under the filling, and roll up halfway to fully cover the filling.

   

   

6. Fold the left and right corners towards the middle.

   

7. Roll away from you so that only about 1/3 of the wrapper is still left, and brush some egg wash along the edge of the wrapper left unwrapped to make sealing it easier.

   

8. Roll the rest of the wrapper and press to seal.

   

9. Repeat steps 3-8 with the rest of the spring roll wrappers. Here's a video of the full process as well!

Fry the Spring Rolls

1. Add half a bottle of canola oil (or avocado oil) to a wok or frying pan.

2. Heat the pan over high.

3. Place paper towels on a plate or baking sheet in preparation for fried spring rolls.

4. After 2-3 minutes, dip a wooden utensil into the oil - if little bubbles form, then it's ready for frying. If not, wait a little then test again.

5. Add 5-6 (or as many as will fit comfortably) spring rolls into the oil. Let fry for ~2 minutes or once the bottom is golden brown.

6. Flip all the spring rolls and fry for another ~2 minutes or until the other side is golden brown as well.

7. Once they're a lovely golden brown, strain them out onto the paper towel plate or baking sheet you prepared.

8. Repeat until all the spring rolls are fried, and serve! The first picture is using spring roll wrappers and the second is with egg roll wrappers so you can see the difference.

   

   

9. You can also store them in the refrigerator and heat them up in the toaster or oven.