Chicken spring rolls recipe | Chicken snacks recipes

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Heat 1 tbsp oil in a pan, sauté the chicken for 2 to 3 minutes until pale, and sprinkle with salt.
2. Cover and cook until the chicken is fully done, then set aside.
3. Heat 1 tbsp oil and fry the garlic for 1 minute.
4. Add the cabbage, carrot and bell pepper and fry on the highest heat for 2 to 3 minutes, keeping the vegetables crunchy.
5. Add the chicken and soy sauce, then the pepper and five spice powder, and stir-fry for another minute.
6. Let the filling cool, check the salt, and make sure there is no excess moisture.
7. Mix the corn flour with the water into a thin paste for sealing.
8. Keep the spring roll sheets at room temperature for 30 to 40 minutes; if they stick, cover them with a damp cloth.
9. Place 2 tbsp filling on a sheet, fold the edge over the filling, roll to the centre, fold in the two sides, and roll up. Brush the edge with the paste to seal. Keep covered until frying.
10. Heat oil for deep frying. Fry the rolls on medium heat until crisp, then drain on a cooling rack or colander.
11. Serve hot with ketchup or schezwan sauce.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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