A classic Indo-Chinese favorite, this soup is the perfect balance of spicy and tangy flavors. Loaded with shredded chicken, crisp vegetables, and a silky texture, it's a comforting bowl for any day.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
220cal
21gprotein
15gcarbs
8g
Ingredients
200 g Boneless Chicken Breast (boiled and shredded)
6 cup Chicken Broth
1 medium Carrot (finely julienned)
1 cup Cabbage (finely shredded)
0.5 cup Shiitake Mushrooms (thinly sliced)
0.25 cup Spring Onion (chopped, whites and greens separated)
Crispy, golden-fried wrappers filled with a savory mix of tender chicken and crunchy vegetables. A classic Indo-Chinese appetizer that's perfect for parties or a satisfying snack, ready to be dipped in your favorite sauce.
About Chicken Hot and Sour Soup with Chicken Spring Roll
Start your meal with tangy Hot and Sour Soup & crispy Chicken Spring Rolls. A delightful combo!
This indo_chinese dish is perfect for dinner. With 649.4100000000001 calories and 41.17g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Rice Vinegar (adjust to taste)
2 tsp Red Chili Sauce (e.g., Sriracha, adjust to taste)
1 tsp White Pepper Powder
1 tsp Sugar
1 tsp Salt (adjust to taste)
3 tbsp Cornstarch
0.25 cup Water (for cornstarch slurry)
1 large Egg (lightly beaten)
1 tbsp Sesame Oil
Instructions
1
Prepare Components
In a small bowl, whisk the cornstarch with 1/4 cup of water until a smooth slurry is formed. Set aside.
In another small bowl, lightly beat the egg and set aside.
Ensure your chicken is boiled and shredded, and all vegetables are chopped and ready.
2
Sauté Aromatics and Vegetables
Heat sesame oil in a large pot or Dutch oven over medium-high heat.
Add the minced ginger, garlic, and the white parts of the spring onions. Sauté for 30-45 seconds until fragrant.
Add the sliced mushrooms, julienned carrots, and shredded cabbage. Stir-fry for 2-3 minutes until they are slightly tender but still have a bite.
3
Build and Simmer the Soup
Pour in the chicken broth. Add the light soy sauce, rice vinegar, and red chili sauce. Stir to combine.
Bring the mixture to a rolling boil.
Add the shredded chicken, white pepper powder, sugar, and salt. Reduce the heat to medium-low and let it simmer for 5-7 minutes to allow the flavors to meld together.
4
Thicken the Soup
Give the cornstarch slurry a quick stir to recombine it.
While stirring the soup continuously in one direction, slowly pour the slurry into the pot.
Continue to stir and cook for 1-2 minutes until the soup thickens to a silky, slightly viscous consistency.
5
Create Egg Ribbons
Reduce the heat to low so the soup is at a gentle simmer.
Slowly drizzle the beaten egg into the soup in a thin, steady stream while gently stirring the soup in a circular motion.
The egg will cook instantly, creating delicate, beautiful ribbons. Let it set for 10 seconds before stirring again.
6
Garnish and Serve
Turn off the heat. Stir in the green parts of the spring onions.
Taste and adjust seasoning if needed, adding more vinegar for sourness or chili sauce for heat.
Ladle into bowls and serve immediately.
430cal
20gprotein
34gcarbs
24gfat
Ingredients
250 g boneless chicken (minced or finely shredded)
16 sheets spring roll wrappers (standard size)
1 cup cabbage (finely shredded)
1 cup carrots (julienned)
0.5 cup capsicum (thinly sliced)
1 medium onion (thinly sliced)
1 tbsp ginger garlic paste
2 tbsp soy sauce (light soy sauce recommended)
1 tbsp white vinegar
0.5 tsp black pepper powder
0.75 tsp salt (or to taste)
2 tbsp vegetable oil (for cooking the filling)
2 tbsp maida (for sealing slurry)
3 tbsp water (for sealing slurry)
2 cup oil (for deep frying)
Instructions
1
Prepare the Chicken Filling (12 minutes)
Heat 2 tbsp of vegetable oil in a wok or large pan over medium-high heat.
Add the sliced onions and sauté for 1-2 minutes until translucent.
Add the ginger-garlic paste and cook for 30 seconds until the raw aroma disappears.
Add the minced chicken. Cook for 4-5 minutes, breaking it up with a spatula, until it's cooked through and no longer pink.
Increase the heat to high. Add the shredded cabbage, julienned carrots, and sliced capsicum. Stir-fry for 2-3 minutes. The vegetables should be tender yet crisp.
Stir in the soy sauce, white vinegar, salt, and black pepper powder. Mix everything well and cook for another minute.
Transfer the filling to a large plate or bowl and spread it out to cool completely. This is a critical step to prevent the wrappers from becoming soggy.
2
Assemble the Spring Rolls (15 minutes)
In a small bowl, mix 2 tbsp of maida with 3 tbsp of water to form a smooth, thick paste. This will be your sealing glue.
Place a spring roll wrapper on a clean, flat surface in a diamond shape (one corner pointing towards you).
Spoon about 2 tablespoons of the cooled filling onto the bottom third of the wrapper, leaving about 2 inches of space from the edges.
Fold the bottom corner up and over the filling, tucking it in snugly to create a tight log.
Fold in the left and right corners towards the center, like an envelope.
Roll it up tightly towards the top corner. Apply the maida paste on the edges of the top corner and press to seal the roll securely.
Repeat with the remaining wrappers and filling, placing the finished rolls on a plate without them touching.
3
Deep Fry the Spring Rolls (10 minutes)
Heat 2 cups of oil in a deep pan or wok over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, drop a small piece of wrapper into the oil; it should sizzle and rise to the top immediately.
Carefully slide 3-4 rolls into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature.
Fry for 4-5 minutes, turning occasionally, until they are an even golden brown and crispy on all sides.
Using a slotted spoon, remove the fried rolls and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
4
Serve Hot (1 minute)
Serve the chicken spring rolls immediately while they are hot and crispy.
Pair with your favorite dipping sauces like sweet chili sauce, schezwan sauce, or a simple soy-vinegar dip.
