Chicken Spring Rolls
Ingredients
- 10 sheets of Sunbulah Spring Rolls
- Onion, finely sliced
- 1 cup chicken, diced
- 1 tsp. ginger garlic paste
- Spring onions, finely cut
- Carrots, finely chopped
- 1 cup cabbage, finely shredded
- 1 tbsp. oil + for frying
- Salt, to taste
- ¼ tsp. white pepper
- 1 tbsp. soy sauce
- 1 tbsp. cornflour/ corn starch
Products Used
Spring Roll Pastry
Directions
- Heat 2 tbsp. oil in a non-stick pan. Add onion and cook till translucent.
- Add the ginger garlic paste and sauté for a minute. Now add the chicken and fry well till the chicken is thoroughly cooked.
- Mix in the spring onions, carrots, cabbage and salt and toss.
- Add pepper powder and soy sauce and mix. Cook till the vegetables soften.
- Take the pan off the heat and set aside to cool.
- Heat sufficient oil in a pan. Make a paste of cornflour with 2 tbsp water.
- Place a portion of the stuffing on one side of each wrapper. Fold in the edges and roll tightly.
- Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth.
- Gently slide into the hot oil and deep fry till golden and crisp. Serve hot.
gttcadmin
2019-09-18T20:08:26+00:00