Description
Crispy and flavorful Chicken Spring Rolls, filled with a savory mixture of minced chicken, crunchy vegetables, and aromatic spices, perfectly fried to golden perfection. These spring rolls make a delightful appetizer or snack, served hot with soy or chili sauce.
Ingredients
Filling
- Chicken mince – 2 cups (300g)
- Cabbage finely shredded – 1 cup (80g)
- Carrot grated – ½ cup (60g)
- Spring onions chopped – ½ cup (50g)
- Garlic paste – 1 tbsp (15g)
- Soy sauce – 1 tbsp (15ml)
- Red chili sauce – 1 tbsp (15ml)
- Black pepper – ½ tsp (2g)
- Crushed red chili – ½ tsp (2g)
- Salt – 1 tsp (5g)
- Oil – 1 tbsp (15ml)
For Rolling and Frying
- Spring roll sheets – 20 sheets
- Oil for frying – about 500ml
Instructions
- Prepare the Filling: Heat 1 tbsp oil in a pan over medium flame. Add garlic paste and sauté for 30 seconds until fragrant.
- Cook Chicken: Add chicken mince to the pan and cook until it changes color and all moisture evaporates, ensuring no water remains.
- Add Vegetables: Stir in shredded cabbage, grated carrot, and chopped spring onions, and stir-fry on high heat for 2–3 minutes. The vegetables should remain slightly crunchy.
- Season the Filling: Add soy sauce, red chili sauce, salt, black pepper, and crushed red chili. Mix thoroughly and cook until the filling is completely dry.
- Cool the Filling: Turn off the heat and let the filling cool completely before rolling.
- Roll the Spring Rolls: Place one spring roll sheet on a clean surface. Put 1–2 tablespoons of the filling near the bottom edge. Fold the bottom over the filling, fold both sides inward, then roll tightly upwards to seal. Use a little water to seal the edge if necessary.
- Heat Oil for Frying: Heat about 500ml oil in a deep pan or wok on medium heat, ensuring the oil is hot but not smoking.
- Fry the Rolls: Fry the spring rolls on medium heat until golden brown and crispy on all sides, turning occasionally for even cooking.
- Drain and Serve: Remove the fried rolls with a slotted spoon and place them on paper towels to drain excess oil. Serve hot with red chili sauce or soy sauce.
Notes
- Always fry on medium heat to ensure the rolls cook evenly, avoiding a burnt outside with undercooked inside.
- Ensure the filling is fully dry before rolling to prevent soggy spring rolls.
- You can substitute the chicken with minced shrimp or vegetables for a different variation.
- Use fresh spring roll sheets and keep them covered with a damp cloth to prevent drying out while rolling.
