Spring Rolls
Spring Rolls
Ingredients
Chicken boiled and shredded 1 Cup
Cooking oil 2-3 tbsp.
Garlic chopped 1 tbsp.
Cabbage shredded 2 Cups
Capsicum julienne 1 Cup
Carrots julienne 1 Cup
Green onion chopped 1 Cup
Salt 1 tsp or to taste
Black pepper) crushed ½ tbsp.
Sugar 1 & ½ tsp
Red chilli crushed 1 tsp
Chicken powder 1 & ½ tsp
White pepper power) 1 tsp
Soy sauce 1 & ½ tbsp.
Chilli sauce 1 & ½ tbsp.
Water 1 & ½ tsp
Corn flour 1 & ½ tsp
All-purpose flour) 2 tbsp.
Water 2 tbsp.
Roll sheet
Cooking oil for frying
Directions
- In a wok, add cooking oil, garlic and fry until light golden.
- Add cabbage, capsicum, carrots, green onion and mix well.
- Add salt,black pepper crushed,sugar,red chilli crushed,chicken powder,white pepper powder,soy sauce & chilli sauce,mix & toss well.
- In water, add corn flour and mix well.
- Now add dissolved corn flour and mix well for a minute.
- Let it cool.
- In a small bowl, add all-purpose flour, water and whish well. Flour slurry is ready.
- Take roll sheet ,add prepared vegetable filling, fold over the sides, roll up and apply all-purpose flour slurry.
- Prepare the remaining rolls similarly (makes 18-20).
- Can be stored in airtight container for up to 1 month in freezer.
- In wok, heat cooking oil and fry on medium flame until golden brown & crispy.
