Hot and Sour Chicken Soup with Chicken Spring Rolls

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. 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. 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. 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. 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. 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. 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.