Name: Chicken Spring Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: indo_chinese
Ingredients: 250 g Boneless Chicken (Boiled and shredded); 16 sheets Spring Roll Wrappers (Standard size, about 8x8 inch); 1.5 cup Cabbage (Finely shredded); 1 cup Carrots (Julienned); 0.5 cup Capsicum (Thinly sliced (any color)); 1 medium Onion (Thinly sliced); 1.5 tsp Ginger Garlic Paste; 2 count Green Chilies (Finely chopped); 2 tbsp Soy Sauce (Naturally brewed); 1 tbsp Red Chili Sauce; 1 tsp White Vinegar; 0.5 tsp Black Pepper Powder (Freshly ground); 0.75 tsp Salt (Or to taste); 2 tbsp Vegetable Oil (For cooking the filling); 2 tbsp All-Purpose Flour (For sealing paste); 3 tbsp Water (For sealing paste); 2 cup Oil for deep frying (Any neutral high-smoke point oil)

CraftMyMeals

Chicken Manchow Soup & Spring Rolls Recipe - Indo-Chinese | CraftMyMeals

Instructions

1
Prepare the Crispy Noodles
- Boil the hakka noodles in salted water until just cooked (al dente). Drain immediately and rinse under cold water to stop the cooking process.
- Spread the noodles on a clean kitchen towel or paper towels and let them air dry for at least 30 minutes. They must be completely dry for maximum crispiness.
- Once dry, toss the noodles with 1 tbsp of corn starch until they are lightly coated.
- Heat 2 cups of oil in a wok or deep pan over medium-high heat. Test the oil with a single noodle; it should sizzle and float up immediately.
- Fry the noodles in small batches for 2-3 minutes, or until they are golden brown and crisp. Do not overcrowd the pan.
- Using a slotted spoon, remove the fried noodles and drain them on a wire rack or paper towels. Set aside.
2
Sauté Aromatics and Chicken
- In a large pot or wok, heat 2 tbsp of sesame oil over medium-high heat.
- Add the finely chopped ginger, garlic, and green chilies. Sauté for about 30 seconds until fragrant.
- Add the chopped spring onion whites and continue to sauté for another minute.
- Add the finely chopped chicken. Stir-fry for 3-4 minutes, breaking up any lumps, until the chicken is cooked through and opaque.
3
Cook Vegetables and Add Liquids
- Add the shredded cabbage, chopped carrot, and bell pepper to the wok. Stir-fry for 2-3 minutes until they are slightly tender but still retain a bite.
- Pour in the chicken broth and water. Increase the heat and bring the mixture to a rolling boil, which should take about 3-4 minutes.
4
Season and Thicken the Soup
- Once boiling, reduce the heat to a simmer. Stir in the soy sauce, red chili sauce, rice vinegar, salt, and black pepper.
- In a small bowl, whisk 3 tbsp of corn starch with 1/4 cup of cold water until you have a smooth, lump-free slurry.
- While stirring the soup in a circular motion, slowly and steadily pour the cornstarch slurry into the pot.
- Continue to simmer and stir for another 2-3 minutes as the soup thickens to a desirable consistency.
5
Garnish and Serve
- Taste the soup and adjust seasoning if necessary.
- Ladle the hot soup into individual serving bowls.
- Garnish generously with the reserved crispy fried noodles and freshly chopped spring onion greens.
- Serve immediately while hot.

Ingredients

250 g Boneless Chicken (Boiled and shredded)
16 sheets Spring Roll Wrappers (Standard size, about 8x8 inch)
1.5 cup Cabbage (Finely shredded)
1 cup Carrots (Julienned)
0.5 cup Capsicum (Thinly sliced (any color))
1 medium Onion (Thinly sliced)
1.5 tsp Ginger Garlic Paste
2 count Green Chilies (Finely chopped)
2 tbsp Soy Sauce (Naturally brewed)
1 tbsp Red Chili Sauce
1 tsp White Vinegar
0.5 tsp Black Pepper Powder (Freshly ground)
0.75 tsp Salt (Or to taste)
2 tbsp Vegetable Oil (For cooking the filling)
2 tbsp All-Purpose Flour (For sealing paste)
3 tbsp Water (For sealing paste)
2 cup Oil for deep frying (Any neutral high-smoke point oil)

Instructions

1
Prepare the Sealing Paste: In a small bowl, whisk together the all-purpose flour and water until a smooth, thick paste forms. Set this aside for later.
2
Cook the Filling: Heat 2 tbsp of vegetable oil in a large wok or pan over medium-high heat. Once shimmering, add the ginger-garlic paste and chopped green chilies. Sauté for 30 seconds until fragrant.
3
Stir-fry Vegetables: Add the sliced onions and cook for 1-2 minutes until translucent. Add the julienned carrots, shredded cabbage, and sliced capsicum. Stir-fry on high heat for 3-4 minutes. The vegetables should be tender but still have a slight crunch.
4
Add Chicken and Sauces: Add the shredded chicken to the wok. Pour in the soy sauce, red chili sauce, and vinegar. Season with salt and black pepper powder. Mix everything thoroughly and cook for another 2 minutes. The filling should be relatively dry.
5
Cool the Filling: Transfer the filling to a large plate or bowl and spread it out. Allow it to cool down completely to room temperature. This is a crucial step to prevent the wrappers from becoming soggy and tearing.
6
Assemble the Spring Rolls: Place a spring roll wrapper on a clean surface in a diamond shape (one corner pointing towards you). Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper. Fold the bottom corner up and over the filling. Fold in the left and right corners towards the center, creating an envelope shape. Roll it up tightly towards the top corner. Dab the flour paste on the inside of the top corner and press to seal securely.

Chicken Manchow Soup with Chicken Spring Rolls

Nutrition per Serving

Recipes in this Meal

1. Chicken Manchow Soup

Ingredients

2. Chicken Spring Rolls

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About Chicken Manchow Soup with Chicken Spring Rolls

Instructions

Ingredients

Instructions