Chicken Spring Rolls

Name: Chicken Spring Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: indo_chinese
Ingredients: 300 g chicken breast (boneless, cut into very small strips); 8 pcs spring roll sheets (thawed if frozen); 150 g cabbage (finely shredded); 80 g carrot (finely julienned); 80 g capsicum (thinly sliced); 1 pcs onion (medium, thinly sliced); 4 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 1 pcs green chili (finely chopped); 2 tsp soy sauce; 1 tsp vinegar; 1 pinch black pepper; 0.25 tsp salt; 1 tbsp oil (for the filling); 2 tbsp all-purpose flour (for sealing paste); 3 tbsp water (for sealing paste)

RATING

4.6/5(187)

TASTE SCORE

9/10

Crisp, golden spring rolls packed with a savory chicken and vegetable filling. These Indo-style rolls are great as a snack or starter, with plenty of crunch outside and juicy flavor in every bite.

PREP

30m

COOK

25m

SERVES

1 PIECE

127 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Prepare the filling ingredients.
1.Cut the chicken into very small strips so it cooks quickly and fits neatly in the rolls.
2.Shred the cabbage, julienne the carrot, slice the capsicum and onion, and chop the garlic, ginger, and green chili.
3.Separate the spring roll sheets and keep them covered with a clean cloth so they do not dry out.
mix · ~2 min
Make the sealing paste.
Mix the all-purpose flour and water in a small bowl to make a smooth, thick paste without lumps. Keep it ready for sealing the rolls.
saute · ~10 min
Cook the chicken filling.
1.Heat 1 tbsp oil in a wide pan over medium-high heat.
2.Add garlic, ginger, and green chili. Cook for 30 seconds until fragrant.
3.Add onion and cook for 2 minutes until slightly soft.
4.Add the chicken and cook until it turns white and is nearly done, about 4 to 5 minutes.
5.Add cabbage, carrot, and capsicum. Stir-fry for 2 to 3 minutes so the vegetables stay lightly crisp.
6.Add soy sauce, vinegar, black pepper, and salt. Mix well and cook for 1 minute.
TIPKeep the filling fairly dry. Extra moisture can make the wrappers tear and turn soggy while frying.
rest · ~10 min
Cool the filling.
Transfer the filling to a plate and let it cool completely before rolling. Warm filling softens the wrappers and makes sealing harder.
assemble · ~15 min
Roll the spring rolls.
1.Place one spring roll sheet on the work surface in a diamond or square shape as needed.
2.Spoon a small portion of filling near one edge.
3.Fold the sides in, then roll tightly to enclose the filling.
4.Brush the edge with the flour paste and seal well.
5.Repeat with the remaining sheets and filling.
TIPDo not overfill the wrappers. A compact roll fries evenly and stays crisp.
fry · ~15 min
Fry the spring rolls until crisp.
1.Heat the oil for frying in a kadai or deep pan over medium heat.
2.Slide in 2 to 3 rolls at a time without crowding the pan.
3.Fry, turning gently, until golden brown and crisp on all sides, about 4 to 5 minutes per batch.
4.Lift them out and drain well.
TIPUse medium heat. Very hot oil browns the wrapper too fast before the roll heats through.
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
Cook the chicken and vegetables in a wide pan so the filling stir-fries fast instead of steaming.
2
Let the filling cool fully on a plate, not in a bowl, so trapped steam escapes and the wrappers stay crisp.
3
If the filling looks wet after seasoning, cook it for another minute on high heat before rolling.
4
Keep the spring roll sheets under a damp cloth while shaping, or the edges will crack and not seal neatly.
5
Seal the final edge and corners well with the flour paste to prevent oil from entering during frying.
6
Fry in small batches at medium heat; overcrowding drops the oil temperature and makes the rolls absorb more oil.
7
For make-ahead prep, roll and refrigerate the uncooked spring rolls in a single layer, covered, for a few hours before frying.