Crispy Chicken Spring Rolls Recipe

Ingredients

500g shredded chicken

50 spring roll wrappers defrosted

2 carrots shredded

1 tsp curry powder

1 tbsp. soy sauce

1/4 tsp black pepper freshly ground

2 cloves garlic finely minced

1 tsp ginger paste

1 green onion chopped

½ cabbage shredded

1 tbsp. cornstarch

Vegetable oil for deep frying

Salt

Procedure

In a large bowl, combine the soy sauce, pepper, and cornstarch. Add the shredded chicken, mix well then let it marinate for 10 minutes.

Heat a pan on medium heat, and add 1 tbsp. of the vegetable oil then stir fry the ground chicken until browned, remove and set aside.

Add another spoon of vegetable oil, green onion, garlic, and ginger to the pan then sauté for a minute

Add the carrots and cabbage then stir fry until the carrots have softened.

Add the browned chicken to the pan and mix well.

In a small bowl, whisk the cornstarch and water to create a sealing paste for the spring rolls.

Take a spring roll sheet, place it like a diamond and place a tablespoon of filling near the bottom corner.

Fold over the corner and roll tight, without leaving air pockets.

Fold over the left side, then fold over the other side and keep rolling tight.

Place a little cornstarch paste along the edge and close it up.

Deep fry them in hot vegetable oil turning occasionally until evenly browned. Put them on a plate lined with kitchen paper to allow them to drain excess oil.

Serve warm.