Spring Rolls
These veggies and chicken spring rolls is the best appetizer to kick out your appetite. Super crispy from the outside and soothing from the inside, these Spring rolls come in a batch so you can freeze them for later.
Ingredients
- 120 g cabbage, thin slices
- 2 medium size carrots, thinly sliced
- 1 Capsicum, finely chopped wedges
- ⅓ cup cilantro
- 180 g chicken (shredded or small chunks)
- 2 green chillies
- 2 tsp soy sauce
- 2 tsp chili sauce
- 1 tsp all-purpose flour
- Salt
- ½ tsp black pepper
Instructions
- Add two tablespoons of canola oil in a pan, toss all the finely chopped vegetables, and fry for 1 minute on a medium flame. Next, add chicken, salt, pepper, and sauces. Fry for 5 minutes.
- Blend one tablespoon of all-purpose flour in a small bowl with two tablespoons of water.
- Then, add that filling onto the wrapper, but don't go overboard; keep it to about a quarter cup, no more. Next up, roll it up nice and tight, making sure to tuck in those edges as you go. Now, grab some of that all-purpose flour paste you whipped up and spread it along the edges. Fold it up nicely and tightly, seal the deal, and you're good to go!
- Now, let's fry the rolls. Heat some oil in a pan and add the rolls one by one, about four at a time. Fry for 2-3 minutes, flipping occasionally until golden brown. Enjoy!
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