Spring rolls are a staple in our house! Just biting into a crispy spring roll, bursting with juicy chicken and flavourful vegetables. Makes my mouth water. I usually serve my spring rolls with chicken chow mein and crispy sesame chicken. Check out the recipe for these rolls here:
Preparation Time 30 minutes
Cook Time 20 minutes
Yields 30-35 spring rolls
3 tablespoons oil
2 chicken breasts- sliced thinly
1 tablespoon minced garlic
4 cups shredded cabbage
3 carrots julienne
2 green peppers- sliced
3 stalks green onion- julienne
1 teaspoon salt
1 teaspoon black pepper
1/4 cup soya sauce
1/4 cup Thai sweet chilli sauce
1 cup boiled noodles
40 spring roll wrappers
2 tablespoons flour
2 tablespoons water
Oil for frying
Fry the chicken in 2 tablespoons oil. When the colour changes, add the minced garlic. Cook until golden and the water dries. Remove the chicken from the wok and set aside.
Add 1 teaspoon oil to the wok again, then fry off the cabbage for 3-4 minutes until wilted. Add the carrots and green peppers. Cook 2-3 minutes until wilted slightly but the carrots still have a bite to them. Add salt and pepper.
At this point, add the green onion and chicken. mix through. Add the soya sauce and Thai sweet chilli sauce. Give it a good mix and cook on a low heat to dry off the liquid in the wok .
Turn off the stove and stir in the boiled noodles.
Cool the mixture to room temperature.
Fill the rolls with 2 tablespoons of the mixture in each one. Roll and seal with the flour slurry. You can freeze them now or fry them immediately.
To fry: heat 2 inches oil in a frying pan to 170c. Fry 4-5 spring rolls at once, cooking each side 2-3 minutes until golden.
Serve with sweet chilli sauce