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Chicken Spring Rolls
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Time To Make the Dish: 30 min
Servings
4
Diet
Non-Veg
Cuisine
Indo - Chinese
Ingredients
- Cooked shredded chicken – 1 cup
- Golden Crown Silver Skin Onion – ½ cup finely chopped
- Cabbage – ½ cup sliced
- Capsicum – ¼ cup julienne
- Carrot – ¼ cup julienne
- Garlic – 2 cloves minced
- Ginger – 1 tsp minced
- Pearl River Bridge Superior Light Soy Sauce – 1 tbsp
- Big Bell Red Chilli Flakes – ½ tsp
- Spring roll wrappers – 8–10
- Oil – for deep frying
Instructions
- 01 Heat oil in a pan, sauté garlic, ginger, and Silver Skin Onion till fragrant.
- 02 Add the cabbage, carrot, and capsicum and cook on high heat till they soften slightly.
- 03 Add shredded chicken, soy sauce, and red chilli flakes. Stir well and cook for 5 minutes. Cool the filling.
- 04 Place filling on spring roll wrapper, roll, and seal edges with water.
- 05 Deep fry in hot oil until golden and crispy. Drain excess oil.
- 06 Serve hot with sweet chili sauce or ketchup.
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