Perfect for that high-tea, Iftrai these spring rolls are. And you’ll be surprised how easy they are to make, so you won’t have to go to the super market to buy these babies.
Wish I had an image of the spring rolls I made but these ones’ infact all of ’em look the same, so got this image from net. Once you try my recipe do send me a picture so I can post it here, or until I make another batch of my own 🙂
You can always play with flavors, omit chicken if you like, add bean sprouts for crunky touch or just another vegetable or meat if you like. This is one of the best things about cooking things at home, isn’t it.
All you need>>>
Chicken——— boiled, shredded 1/2 kg
Garlic———– 2 cloves finely chopped
Carrot———– julienne or thinly sliced 2
Capsicum——- thinly sliced 2 or julienne
Cabbage——— julienne cut  according to taste
Soya sauce—— 2 tbsp
Worchester sauce– 2 tbsp
Salt ————— to taste
Black pepper—- to taste
Vinegar———- 2 tsp
Green onion—– 2 thinly sliced or julienne
Spring rolls wrap
Spring roll binding paste>>>
All-purpose flour— 4 tbsp
Egg—————– as needed
Oil——————- for deep frying
How it’s made>>>
- First heat 2 tbsp of oil in a pan and add garlic to it.
- Then add the boiled, shredded chicken to it and mix well.
- Next add all of the ingredients and cook for a few minutes so that the vegetables are soft and tender, don’t over cook it though.
- Now take it out of the pan and let it cool down.
- Now for the paste. Mix together Flour and egg to make a thick, sticky paste, which will seal the edges of the spring rolls. Keep it aside.
- Take a spring roll wrap, square or rectangle shaped, and place the chicken and veges mixture 2 inches from one corner.
- Now fold it all over the mixture, turn the two sides inward and continue rolling till the end.
- Before the end corner reaches, apply some of the flour mixture to it and wrap.
- Once done deep fry and enjoy!
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