Special Chicken Spring Rolls
Ingerdients:
For the Filling:
- 500g boneless chicken
- 3 glasses of water
- 3 tbsp vinegar
- 3 tbsp butter
- 1 & 1/2 tsp ginger & garlic paste
- 4 green chillies, chopped
- 1 medium onion, sliced
- 2 tbsp plain flour (heaped)
- 1 tsp crushed black pepper
- 1 tsp salt
- 1 tsp crushed red chilli
- 1 chicken cube
- 1 cup chicken stock
- 2 & 1/2 cups sliced cabbage
- 2 medium bell peppers, deseeded & sliced
- 2 cups sliced carrots
- 1 cup sweetcorn
- 1 tbsp hot sauce
- 1 tbsp dark (or light) soya sauce
Other Ingredients:
- 1 egg
- Spring roll sheets
- Oil for frying
Recipe:
1. In a pan, add chicken, water, and vinegar. Boil until the chicken is tender and keep the stock aside. Shred the chicken.
2. Melt butter, add ginger & garlic paste, and fry for a minute.
3. Add green chillies, onion, and fry on high flame until the onion softens.
4. Now add plain flour, cook for a minute, then add crushed black pepper, salt, crushed red chilli, chicken cube, and stock. Mix well and cook until the liquid dries completely on high flame.
5. Add cabbage, bell peppers, carrots, sweetcorn, hot sauce, and dark soya sauce. Mix well and transfer the filling onto a plate. Leave to cool completely.
6. Beat an egg.
7. Take a spring roll sheet, add the filling, roll, fold, brush with egg, and roll.
8. Heat oil.
9. Add the spring rolls to the hot oil and fry until golden. Place on a paper towel.
10. Serve hot with ketchup.
Note: Can store in zip lock bags for up to 1 month in the freezer.
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COOK WITH FAIZA