Easy Chicken Spring Rolls
Ingredients
- 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
Instructions
- 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.
Notes
If freezing, wrap each roll individually in cling film and store in an airtight container.
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.
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.