I sincerely feel that I shouldn’t have come to this blog with such a crappy looking picture of spring rolls. Now, spring rolls is something that we all make at least once during our Iftar snacks, and many even freeze them and keep for use. I am not somebody who does that, so won’t comment on this. 🙂 This time, when B went to get grocery, I asked him to get spring roll sheets and he got such huge ones, that could be converted into tortillas. He said that he didn’t find stock of the small ones, and yes, I do empathise with him. Some goods, that we had taken for granted, have gone out in the market due to so many reasons, thanks to the Covid 19 effect. That includes food items that you would have never thought would have gone to so much demand. OK, so coming back to the spring rolls, which is the second snack recipe after the Kadala Pola posted yesterday as a part of three back-to-back posts…
Umma always makes the usual chicken samosa filling for her spring rolls, and I am usually not fond of it. You would want those crunchy cabbage and carrot in it, without being overpowered by spices, isn’t it? That is how I like it, at least… So this time, I made it my way and we totally loved it. In fact, we were a bit upset that we made too little. I had cooked up the chicken together for making these spring rolls and the croquettes and took half for the spring rolls. Once the chicken is cooked and shredded, the filling comes together in no time, since we don’t really need to cook the rest of the ingredients. One ingredient that I would suggest in your pantry if you love Indo-Chinese cuisine is white pepper. This ingredient gives you that “hatke” flavor that hits your tongue when you eat Chinese food from outside. It isn’t as spicy as the regular black pepper is, but the flavor quotient of this spice is different, I would say. Then a dash of soya sauce and the filling is good to go. The girls really loved it, they actually ate more than the adults in the house and asked for more. Maybe I will make one more batch before Ramadan ends and “hopefully” update the pictures. We had shallow fried the spring rolls and hence the uneven patch. You will see me saying a lot of “we” in my posts now, since my sister-in-law is with us and it is a combined effort with the cooking these days. 🙂 Off to this recipe…
- 400 gm boneless chicken, cooked in salt and pepper
- 2 cups grated cabbage
- 1 large carrot, grated
- 1 tbsp olive oil
- 4 garlic, crushed
- 2 tbsp soya sauce
- 1 tsp white pepper powder
- Salt and pepper to taste
- Spring roll sheets, as needed
- Oil for frying
- Shred the cooked chicken and set aside.
- In a pan, heat olive oil. Fry the garlic pods till lightly browned. Add the cabbage and carrot and toss well. Cook for around 2 minutes, till just wilted.
- Add in the chicken, soya sauce and white pepper powder and toss well to coat. Check seasoning and adjust. Switch off.
- Roll into your spring rolls sticking the edges with a flour roux. I used large spring rolls and hence I got around 12 of them. In the small ones, this should easily make 24-30 spring rolls.
- Heat oil for frying and fry both sides till browned. It is best to deep fry, though you can shallow fry as well.
- Serve hot with ketchup or hot sauce.
I would have loved to use a couple of spring onions, but I ran out of it. Fry the bulb, thinly sliced, along with the garlic and add the minced leaves at the end, if using.