Crispy Chicken Spring Rolls Recipe
Ingredients:
For the Filling:
• 1 cup cooked, shredded chicken (boiled or sautéed)
• 1 cup finely shredded cabbage
• ½ cup grated carrot
• ¼ cup chopped spring onion (green part)
• 1 tsp ginger (grated)
• 1 tsp garlic (minced)
• 1 tbsp soy sauce
• ½ tsp black pepper
• Salt to taste
• 1 tsp oil (for stir-frying)
For Wrapping & Frying:
• Spring roll sheets/wrappers (store-bought or homemade)
• 2 tbsp flour + 2 tbsp water (for sealing paste)
• Oil for deep frying
Instructions:
• Heat 1 tsp oil in a pan. Add garlic and ginger. Sauté for a few seconds.
• Add cabbage, carrot, and sauté for 2–3 minutes.
• Stir in the shredded chicken, soy sauce, black pepper, and salt.
• Toss everything well for 2–3 more minutes until moisture is gone.
• Turn off heat. Mix in spring onions and let the filling cool completely.
• Take a spring roll sheet and place it like a diamond.
• Add 2 tablespoons of filling near the bottom.
• Fold the bottom corner over the filling, then fold in the sides.
• Roll tightly to the top and seal the edge with flour-water paste.
• Repeat with all wrappers.
• Heat oil in a deep pan over medium heat.
• Fry the spring rolls in batches until crispy and golden brown.
• Drain on paper towels.
• Serve hot with chili sauce, sweet garlic sauce, or ketchup!