CHICKEN SPRING ROLLS
Many people like Chicken spring rolls, but often find them quite greasy and oily. That’s because they are not fried rightly, so they become soggy and absorb too much of oil.
This home-made version is too much better. They come out crunchy and not oily at all. And the filling is delicious too. I made a chicken and vegetable filling. They were a hit with my children.
Chicken mince 1 cup
Spring roll wrappers 12-16
Oil 2 tablespoons + for deep-frying
Garlic chopped 1 tablespoon
Ginger chopped 1 tablespoon
Cabbage shredded ½ cup
Carrots cut into juliennes, 2 medium
Soy sauce 1 teaspoon
Oyster sauce 5 teaspoons
Salt to taste
Crushed black peppercorns to taste
Spring onion greens chopped, 1-2
Refined flour (maida) 2-3 tablespoons
Rice vinegar ½ teaspoon
Crushed red chillies ½ teaspoon
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CHICKEN SPRING ROLLS: Heat oil in a non-stick pan. Add garlic and ginger well. Add cabbage and carrot and toss on high heat.
Add chicken mince, soy sauce, 2 teaspoons oyster sauce, salt and crushed peppercorns and mix well. Cook on high heat for 2-3 minutes.
Reserve some of the spring onion greens and add the remaining, turn off heat and mix well. Transfer onto a plate and let the mixture gets cool.
Mix flour with enough water and mix to make a thick paste.
Place the Spring Rolls sheets on a worktop. Put a portion of the cooked mixture on one side of each sheet and roll along with folding the edges. Apply the prepared paste on the edges and seal tightly.
Heat enough oil in a pan. Deep-fry the rolls till golden colour. Drain on absorbent paper.
For making the sauce, mix remaining soy sauce, vinegar, crushed red chillies, crushed peppercorns and reserved spring onion in a bowl. Add some water and mix well.
Serve this hot with the sauce prepared.
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