RECIPE FOR SPRING ROLLS

SPRING ROLLS

INGREDIENTS

500gm Boiled, de-boned and Shredded Chicken

1 Large Carrot - Thickly Grated

100 gms Cabbage - Shredded

6 - 8 Cloves of Garlic - Minced or Finely Chopped

1 Tbsp Oil

4 Tbsp Cider Vinegar

4 Tbsp Soya Sauce

1 Tbsp Chicken Seasoning Powder

1 tsp Black Pepper - Freshly Ground

Oil For Deep Frying

20 Spring Roll Sheets

A Few Tbsp Plain Flour (For Binding Paste)

METHOD

1) Place a large wok or saucepan on high heat. Add the oil and immediately tip in the garlic. Saute for a minute and add the chicken. Stir fry for a minute. Add the carrots and stir fry for a further minute. Add the cabbage. Toss well. 

2)  Pour in the vinegar and soya sauce. Stir to mix well and finally add the chicken seasoning powder and the black pepper. Stir to mix well and remove from heat. Set aside to cool to room temperature. I added some cooked noodles too just for a little change. You can do the same if you so wish. 

3) Place the flour in a small bowl and add a little water to mix to a gooey paste.

4) Place a sheet of the spring roll pastry on your working surface. Place about a tablespoonful of the chicken in one of the corners of the square pastry sheet. Lift the tip of the corner over the filling. Holding on firmly, roll the pastry over the filling to seal it in well. Apply the flour paste to the last bit of flap towards the end of the rolling. Pat it into place and seal well. Look for any openings on either ends and tuck those in too, using the flour paste to seal them in place. Prepare the rest of the spring rolls in the same manner.

5) Heat some oil in a wok for deep frying. Drop in a few rolls at a time but make sure the oil is not too hot. This will ensure an even browning and the spring rolls will turn out crisp and flaky. Remove from oil once golden brown and place on absorbent paper.

6)  Serve hot with a sauce of your choice.