Chicken and Vegetable Spring Rolls

®This is a RAS signature Recipe©

Homemade is always the best! The savory, fragrant filling is super easy to make.

 The spring roll wrappers are homemade too and I am sharing a method and recipe for crispy homemade spring roll wrappers here, as well as in the Recipe Intro below.

♦Prep time:30 min ♦Cook time:20 min ♦Yield: 8 large springrolls

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Method:

For the Filling:

• Cut the Chicken breast into large chunks and boil, adding 1/2 tsp salt and 1/2 tsp pepper. Cook on a simmer for 8-10 minutes and allow to cool.
• Drain the water and shred the chicken (I used a mandoline slicer to shred the chicken)
• Cut the carrot into small matchsticks (julienne) and slice the capsicum also into longer juliennes.
• Thinly slice the cabbage to shred it. ( It is best not to use a grater for any of the vegetables as they will release too much liquid when preparing the filling).
• Heat the oil in a non-stick pan. Add the ginger-garlic paste and saute till nicely aromatic. Be careful, that the ginger and garlic do not turn brown- It will ruin the final taste of the egg rolls.
• As the ginger-garlic becomes fragrant, add the julienned capsicum first and saute for 30 seconds.
• Next, add the carrot and saute for another 30 seconds. Add the cabbage and saute for another 30 seconds.
• Now add the shredded(cooked) chicken and toss well for an additional 30 seconds.
• Lower heat to a minimum and add the chili sauce, soya sauce, and chili garlic sauce along with pepper, cumin, and chicken stock powders. Mix well.
• Next, add the spring onion greens and toss through. Turn off the heat.
• Quickly add this to a strainer or colander to remove any excess liquid. Meanwhile, prepare the Homemade spring roll wrappers (this recipe).

Fill and Fry the Rolls:

• Prepare a paste in a small bowl made of 1 Tbsp cornflour, 1 Tbsp Plain flour, and just enough water to make a paste. This will help to seal the spring rolls.
• Place 2 1/2  Tbsp of filling on the uncooked side of each crepe.
• Place slightly to the side of the wrapper ( as in the video ).
• Roll, gently but securely. Once you reach about halfway, tuck/fold in the edges inwards, towards the center, and continue rolling till done. Apply some of the flour-water glue to stick the seal on the edge. 
• Once done, roll the prepared spring roll on the countertop gently a few times. This gives them good shape.
• Repeat the process till all the rolls are done.
• Heat oil for single-layer, deep-frying in a suitable, wide pan.
• Place the rolls in batches. Fry for about 5 minutes on medium heat, till golden and crisp. Turn a couple of times, to get them evenly cooked.
• Drain on kitchen paper and serve them while they are crisp.

Chicken and Vegetable Spring Rolls

Notes:

• You can freeze these spring rolls on a tray lined with parchment paper overnight and then (once frozen) bag them up in a large ziplock back. If they have frozen properly they will not stick to each other. Or you can place them in layers, separated with greaseproof paper in Tupperware containers. These may be fried from frozen or thawed for 1o minutes to ensure they are heated through to the center. I usually fry them right away.
• Spring rolls do not reheat well. They will no longer be crisp, but still taste great. Using an air fryer to reheat them will make them just slightly crisper but they tend to become drier.
• Chef notes: Sauces used- Chings Red chilli and Soy Sauce. Maggi or Mcdonald’s Garlic Chili sauce.

Key Ingredients: Filling( Chicken, Vegetables, Seasoning Sauces and Spice, Oil, Salt) Wrappers(Plain flour, Corn flour, Egg, Water, Salt).

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Chicken and Vegetable Spring Rolls

Author: Shana Shameer