Crispy Chicken And Vegetable Spring Rolls |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These Spring rolls are fried.Sometimes,we add hard boiled eggs(chopped) and noodles to this. If the wrappers are too thin and are breaking,use two spring roll wrappers one on top of the other for extra thickness. Ingredients:
1 cup carrot(peeled and grated) |
1 cup spring onions(finely chopped) |
1 cup cabbage(finely shredded) |
1 cup chicken(boiled and shredded) |
1 tbsp soya sauce( or to taste) |
2 tbsp chilli sauce |
1 tsp black pepper |
1/2 tsp salt(to taste) |
1 tbsp oil |
spring roll sheets/wrappers |
1 egg(lightly beaten) |
Directions:
1. In a pan/wok,heat oil.Add carrot,spring onions,cabbage,chicken, soya sauce,chilli sauce,black pepper and salt. Cook on high heat,stirring until vegetables are little soft.
2. Remove from heat and transfer mixture to a bowl.Leave to cool.
3. Take one Spring roll sheet/wrapper and place it diagonally on a board (the corner facing you).
4. Place a heaped tablespoon of filling just up from the edge of the corner.
5. Fold the corner tightly over,fold in the sides.
6. Brush the corner of the wrapper with beaten egg,then continue rolling to form a tight roll.
7. Repeat with the remaining spring roll wrappers and filling.
8. Heat oil for frying.
9. Place few rolls and deep fry them until golden brown.
10. Remove them from oil and place them on absorbent paper to remove excess oil.
11. Serve hot with green chutney/ketchup.
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