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
Spring Roll Pastry

Directions

  1. Heat 2 tbsp. oil in a non-stick pan. Add onion and cook till translucent.
  2. Add the ginger garlic paste and sauté for a minute. Now add the chicken and fry well till the chicken is thoroughly cooked.
  3. Mix in the spring onions, carrots, cabbage and salt and toss.
  4. Add pepper powder and soy sauce and mix. Cook till the vegetables soften.
  5. Take the pan off the heat and set aside to cool.
  6. Heat sufficient oil in a pan. Make a paste of cornflour with 2 tbsp water.
  7. Place a portion of the stuffing on one side of each wrapper. Fold in the edges and roll tightly.
  8. Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth.
  9. Gently slide into the hot oil and deep fry till golden and crisp. Serve hot.