Chicken Spring Rolls

Maliha Khan
September 15, 2011

15 ingredients
40 servings
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Cooking time
1h 30min
Complexity level
Intermediate
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Recipe

My mom gave me this recipe over the phone while I was preparing my frozen goods for Ramadan 2011. I was skeptical on how it would turn out, but it was just the best spring roll I've ever had! (Makes 80-90 rolls)

Ingredients

0/15 ingredients

2 cups cabbage
2 cups boneless chicken
1 cup capsicums
1 cup carrots
2 cups bean sprouts
½ cup noodles (optional)
3 eggs
salt to taste
pepper to taste
white pepper to taste
sugar to taste
soy sauce to taste
1 cup spring onions
oil for frying
spring roll wrappers (100 sheets)

Directions

0/0 steps made

Cook chicken in salt, pepper and red chili powder. Grind to small bits.
Beat eggs and add salt, pepper, white pepper, sugar and soy sauce and place separately.
In oil add chicken and stir fry for half a minute.
Then add remaining ingredients in the order above, stir frying for 15 seconds after every addition.
Remove from flame/heat before adding the spring onions.
Immediately take out the filling into a flat dish and spread it out to cool.
Fold the filling into spring roll wrappers and deep fry. You can also freeze the unfried rolls for later use.

Note

“Stir fry” always means on high flame.
Do not overcook the vegetables or they’ll get soggy. Vegetables should retain their crispiness/crunchiness and colour.
After cooking is complete, if you don’t immediately cool the filling in a flat dish, it will get soggy.