Crispy, crunchy and tasty – easy to make spring rolls! I created a large batch and froze them. The filling below allowed me to create around 40 spring rolls.
Ingredients
- 2 chicken breasts
- 1 small onion – thinly sliced
- 1 tbsp minced garlic
- 1/2 cabbage – thinly sliced
- 2 medium sized carrots – thinly sliced
- 1 chopped spring onion
- Spring rolls sheets
- Flour and water (to glue the spring rolls)
- Oil for frying
- 1 tbsp soy sauce
- 1/2 tsp of salt
- 1/2 tsp pepper powder
- 1 tsp red chilli flakes
- 1 tsp cumin
Method
- Sprinkle salt and black pepper over the chicken breasts.
- In a saucepan, add 2 tbsp oil on medium-high heat.
- Add the chicken breasts and cook for 2 minutes on each side.
- Cover and cook for another 5 minutes.
- Remove the chicken and shred (leave aside).
- In the same pan, add 1 tbsp minced garlic. Saute for 30 seconds.
- Add the onion. Saute for 30 seconds.
- Add the shredded chicken, soy sauce, salt, pepper powder, red chilli flakes, cumin, spring onion, cabbage and carrots.
- Toss until mixed well (Please note: you want the vegetables to still be crunchy and dry – not soggy).
- Transfer to a plate and allow to cool before rolling.
- Once cool, place the spring roll sheets diagonally and add 1 heaped tbsp of filling about a quarter of the way up from the nearest corner.
- Mixed the flour and water together to form a paste and brush along the edges.
- Tightly fold the left and right corners to the centre and then roll the nearest corner away from you to to complete the roll. Avoiding any air pockets and roll tightly.
- Heat oil – Med/High heat and fry for 7-8 minutes (Until golden brown on both sides).
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