Spring rolls, a classic Chinese dish that is enjoyed by everyone, children in particular.
I have kept the filling for the spring rolls really simple and quick, you can experiment with bean sprouts, noodles and other vegetables.
The crunchy and delicious taste of these rolls makes it perfect to serve for Ramadan Iftar or parties.
It tastes great served with schezwan sauce.
Prep Time : 21-25 minutes
Cooking time : 26-30 minutes
Servings : 4
Spring roll wrappers 10
1 cup boiled and shredded chicken
1 medium Spring onions thinly sliced
2 Carrots cut into thin strips
2 medium Green capsicum cut into thin strips
1 medium Cabbage finely shredded
Salt to taste
1 tsp Red chilli powder
1 tsp ginger garlic paste
1/4 teaspoon Soy sauce
1/4 teaspoon Vinegar
1 tablespoon Cornflour/ corn starch
2 tbsps oil
Oil for cooking
Direction || How to prepare Spring rolls
To make the stuffing, heat 2 tbsps oil in a non stick pan.
Add carrots, capsicum, cabbage and salt and toss.
Add shredded chicken ,ginger garlic paste,red chilli powder ,vineger and soy sauce and mix.
Add spring onion greens and mix. Cook till the vegetables soften.
Take the pan off the heat and set aside to cool.
Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.
Place a wrapper on a flat, dry surface and place a portion of the stuffing on one of its edge
Apply a little flour paste along the edges of the wrapper.
Fold the top edge over the mixture to seal it firmly.
Fold the left and the right side of the pancake in order to get a rectangle.
Roll the wrapper downwards tightly sealing the ends securely with the flour paste.
Repeat with the remaining ingredients to make 9 more rolls.
Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in colour.
Serve hot with schezuan sauce.
To prepare veg spring rolls , skip chicken and ginger garlic paste in the recipe.