Chicken Spring Roll

Instructions

1. 1

   Prepare the Chicken Filling (12 minutes)

   • Heat 2 tbsp of vegetable oil in a wok or large pan over medium-high heat.
   • Add the sliced onions and sauté for 1-2 minutes until translucent.
   • Add the ginger-garlic paste and cook for 30 seconds until the raw aroma disappears.
   • Add the minced chicken. Cook for 4-5 minutes, breaking it up with a spatula, until it's cooked through and no longer pink.
   • Increase the heat to high. Add the shredded cabbage, julienned carrots, and sliced capsicum. Stir-fry for 2-3 minutes. The vegetables should be tender yet crisp.
   • Stir in the soy sauce, white vinegar, salt, and black pepper powder. Mix everything well and cook for another minute.
   • Transfer the filling to a large plate or bowl and spread it out to cool completely. This is a critical step to prevent the wrappers from becoming soggy.
2. 2

   Assemble the Spring Rolls (15 minutes)

   • In a small bowl, mix 2 tbsp of maida with 3 tbsp of water to form a smooth, thick paste. This will be your sealing glue.
   • Place a spring roll wrapper on a clean, flat surface in a diamond shape (one corner pointing towards you).
   • Spoon about 2 tablespoons of the cooled filling onto the bottom third of the wrapper, leaving about 2 inches of space from the edges.
   • Fold the bottom corner up and over the filling, tucking it in snugly to create a tight log.
   • Fold in the left and right corners towards the center, like an envelope.
   • Roll it up tightly towards the top corner. Apply the maida paste on the edges of the top corner and press to seal the roll securely.
   • Repeat with the remaining wrappers and filling, placing the finished rolls on a plate without them touching.
3. 3

   Deep Fry the Spring Rolls (10 minutes)

   • Heat 2 cups of oil in a deep pan or wok over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, drop a small piece of wrapper into the oil; it should sizzle and rise to the top immediately.
   • Carefully slide 3-4 rolls into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature.
   • Fry for 4-5 minutes, turning occasionally, until they are an even golden brown and crispy on all sides.
   • Using a slotted spoon, remove the fried rolls and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
4. 4

   Serve Hot (1 minute)

   • Serve the chicken spring rolls immediately while they are hot and crispy.
   • Pair with your favorite dipping sauces like sweet chili sauce, schezwan sauce, or a simple soy-vinegar dip.