Chicken Spring Roll

Name: Chicken Spring Roll
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 8 servings
Cuisine: indo_chinese
Ingredients: 1.5 cup all-purpose flour (for wrappers); 1 pinch salt (for wrapper batter); 1 tsp oil (for wrapper batter); 1.5 cup water (for wrapper batter); 300 g chicken breast (boneless, finely shredded); 150 g cabbage (finely shredded); 100 g carrot (julienned); 1 pcs bell pepper (small, thinly sliced); 3 pcs spring onion (finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 1 tbsp soy sauce; 1 tsp vinegar; 1 pinch black pepper; 1 tbsp red chili sauce

RATING

4.6/5(132)

TASTE SCORE

9/10

Crisp, golden spring rolls packed with a savory chicken and vegetable filling. This popular Indo-Chinese snack has a light wrapper, juicy center, and plenty of flavor in every bite.

PREP

35m

COOK

25m

SERVES

1 PIECE

174 cal

SERVINGS

METHOD · 8 STEPS

mix · ~15 min
Make the wrapper batter.
1.Add 1.5 cup all-purpose flour and 1 pinch salt to a bowl.
2.Pour in 1 tsp oil and 1.5 cup water.
3.Whisk until smooth and lump-free, with a thin pourable consistency.
4.Rest the batter for 15 minutes.
TIPA smooth thin batter makes soft wrappers that roll without cracking.
saute · ~12 min
Cook the chicken filling.
1.Heat 2 tbsp oil in a pan over medium heat.
2.Add ginger, garlic, and spring onion. Cook for 1 minute until fragrant.
3.Add chicken breast and cook, breaking it up well, until no pink remains, about 5 to 6 minutes.
4.Add cabbage, carrot, and bell pepper. Cook for 2 to 3 minutes on high heat.
5.Add soy sauce, vinegar, red chili sauce, black pepper, and 0.25 tsp salt.
6.Mix well and cook until the filling is fairly dry.
TIPKeep the filling dry so the wrappers stay crisp and do not burst while frying.
rest · ~10 min
Cool the filling completely.
mix
Make the sealing paste.
Stir 2 tbsp all-purpose flour with 3 tbsp water into a smooth thick paste. Keep it ready for sealing the rolls.
fry · ~8 min
Cook the spring roll wrappers.
1.Heat a flat nonstick pan on low heat and lightly grease if needed.
2.Pour a small ladle of batter and quickly swirl into a very thin round.
3.Cook just until the surface sets and the edges lift, about 40 to 50 seconds.
4.Do not brown the wrapper. Lift it off gently and place on a plate.
5.Repeat to make 8 thin wrappers.
TIPCook the wrappers only on one side and keep them covered so they stay pliable.
assemble · ~10 min
Fill and roll the spring rolls.
1.Place one wrapper cooked-side up on the work surface.
2.Spoon a small line of filling near one edge.
3.Fold the sides inward and roll tightly.
4.Brush the edge with sealing paste and press to close.
5.Repeat with the remaining wrappers and filling.
fry · ~8 min
Fry the spring rolls until crisp.
1.Heat 2 cup oil for frying in a deep pan over medium heat.
2.Slide in a few rolls at a time without crowding the pan.
3.Fry until golden and crisp on all sides, about 3 to 4 minutes.
4.Lift them out and drain briefly.
TIPUse medium heat so the rolls turn evenly golden without breaking or soaking up excess oil.
serve
Serve the chicken spring rolls hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Whisk the wrapper batter well and strain if needed so the wrappers cook up smooth and tear less.
2
Keep the pan on low heat for wrappers; high heat sets the batter too fast and makes thick, brittle sheets.
3
Cook the filling on high heat only until the vegetables soften slightly, so they stay crisp instead of turning watery.
4
Cool the chicken filling completely before rolling, or steam will soften the wrappers and cause spluttering while frying.
5
Do not overfill each wrapper; a thin, even line of filling makes tighter rolls that fry evenly.
6
Seal the final edge well with the flour paste and let the rolls sit a few minutes before frying for a stronger seam.
7
For make-ahead prep, refrigerate the rolled spring rolls in a single layer and fry just before serving for best crunch.