Crispy Chicken and Vegetable Spring Rolls
From ambus 15 years ago
- 30 minutes to make
- Serves 12
These Spring rolls are fried.Sometimes,we add hard boiled eggs(chopped) and noodles to this. If the wrappers are too thin and are breaking,use two spring roll wrappers one on top of the other for extra thickness.
Ingredients
- 1 cup carrot(peeled and grated) shopping list
- 1 cup spring onions(finely chopped) shopping list
- 1 cup cabbage(finely shredded) shopping list
- 1 cup chicken(boiled and shredded) shopping list
- 1 tbsp soya sauce( or to taste) shopping list
- 2 tbsp chilli sauce shopping list
- 1 tsp black pepper shopping list
- 1/2 tsp salt(to taste) shopping list
- 1 tbsp oil shopping list
- Spring roll sheets/wrappers shopping list
- 1 egg(lightly beaten) shopping list
How to make it
- In a pan/wok,heat oil.Add carrot,spring onions,cabbage,chicken, soya sauce,chilli sauce,black pepper and salt. Cook on high heat,stirring until vegetables are little soft.
- Remove from heat and transfer mixture to a bowl.Leave to cool.
- Take one Spring roll sheet/wrapper and place it diagonally on a board (the corner facing you).
- Place a heaped tablespoon of filling just up from the edge of the corner.
- Fold the corner tightly over,fold in the sides.
- Brush the corner of the wrapper with beaten egg,then continue rolling to form a tight roll.
- Repeat with the remaining spring roll wrappers and filling.
- Heat oil for frying.
- Place few rolls and deep fry them until golden brown.
- Remove them from oil and place them on absorbent paper to remove excess oil.
- Serve hot with green chutney/ketchup.
The Rating
Reviewed by 5 people-
Just lovely...........as always!
greekgirrrl
in Long Island loved it
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Mmmmm, crunchy, chickeney, yummy!!! Thanks for sharing!!! ~Laura ;D
laurakaay
in Oroville loved it
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great recipe... five forks for you !!!
peetabear
in mid-hudson valley loved it
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