Chicken Spring Rolls

Ingredients

For the stuffing

• 1 tsp garlic chopped
• 3 cups cabbage shredded
• 1 medium carrot julienned
• ½ cup bell peppers sliced
• 2 tbsp oil
• 250 grams chicken boneless thin strips
• ½ tsp pepper coarse crushed
• ½ tsp Chinese five spice powder or any masala
• salt as needed
• 1 tbsp soya sauce

For the chicken spring rolls

• 8 spring roll sheets
• oil as needed for frying
• 1 tsp corn flour or corn starch
• 3 tbsp water

Steps

Make the Filling

1. Pour 1 tbsp oil into a pan and saute the chicken for 2 to 3 mins, until pale.
2. Sprinkle on salt as needed.
3. Cover and cook the chicken until fully done, then set aside.
4. Pour in 1 tbsp oil and fry the garlic for just 1 min.
5. Add the cabbage, carrots, and bell pepper and fry over the highest heat for 2 to 3 mins. Keep the vegetables crunchy and do not overcook.
6. Put the chicken back in, then pour in the soya sauce.
7. Sprinkle in the pepper and spice powder and saute for just another minute.
8. Let the stuffing cool; it should have no excess moisture. You may check the salt and add more if needed.
9. Mix the corn flour and water into a thin mixture. Plain water may instead be used to dampen the sheet edges for sealing.

How to Make Chicken Spring Rolls

1. Leave the spring roll sheets at room temperature for about 30 to 40 mins. If stuck together, lay a damp cloth over them so they come apart easily.
2. Lay out 1 spring roll sheet and place 2 tbsp chicken stuffing on it.
3. Fold one edge over the filling and roll to the center. Bring the 2 sides into the center.
4. Roll again and brush the prepared corn starch mixture over the edges, or apply just water to them.
5. Roll up and ensure the edges are well sealed. Repeat with all the rolls and keep covered until frying.
6. Heat the deep-frying oil in a pan.
7. Drop the spring rolls into the hot oil and fry over medium heat until crisp. They may not turn golden, depending on the brand of sheets.
8. Lift the rolls onto a cooling rack or steel colander.
9. Serve hot with ketchup or schezwan sauce.