Spring Rolls Recipe – Crispy Fried Rolls Stuffed with Vegetables, Shrimp, or Chicken

Ingredients:

For the Filling:

• 200g chicken breast (or shrimp, peeled and deveined)

• 1 cup cabbage, finely shredded

• 1 medium carrot, julienned

• 1/2 cup bell pepper, thinly sliced

• 1/2 cup bean sprouts (optional)

• 2 spring onions, finely chopped

• 1 teaspoon garlic, minced

• 1 teaspoon ginger, minced

• 1 tablespoon soy sauce

• 1 tablespoon oyster sauce (optional)

• 1 tablespoon sesame oil

• 1/2 teaspoon black pepper

• 1/2 teaspoon salt

• 1 tablespoon vegetable oil (for cooking)

• 10-12 spring roll wrappers (available in stores)

For Sealing the Rolls:

• 2 tablespoons all-purpose flour (for paste)

• Water (to make the paste)

For Frying:

• Oil for deep frying

Instructions:

1. Prepare the Chicken or Shrimp:

• If using chicken, cut it into small thin strips. If using shrimp, chop them into bite-sized pieces.

• Heat 1 tablespoon of vegetable oil in a pan over medium heat.

• Add minced garlic and ginger, and sauté for a minute until fragrant.

• Add the chicken (or shrimp) to the pan and stir-fry until fully cooked (about 5-6 minutes for chicken or 2-3 minutes for shrimp).

• Add soy sauce, oyster sauce, black pepper, and salt. Stir well to coat the chicken or shrimp in the sauce.

• Once cooked, remove the chicken or shrimp from the pan and set aside.

2. Prepare the Vegetable Filling:

• In the same pan, add a little more oil if needed. Stir-fry the shredded cabbage, carrots, bell peppers, and bean sprouts for 2-3 minutes until slightly softened but still crisp.

• Add the cooked chicken (or shrimp) back into the pan, along with spring onions and sesame oil. Mix well and cook for another minute.

• Taste and adjust seasoning if necessary.

• Let the filling cool completely before assembling the rolls.

3. Prepare the Flour Paste:

• In a small bowl, mix the all-purpose flour with enough water to create a thick paste. This will be used to seal the spring rolls.

4. Assemble the Spring Rolls:

• Lay one spring roll wrapper on a clean surface, with one corner pointing towards you (like a diamond shape).

• Place 1-2 tablespoons of the filling near the corner closest to you.

• Fold the corner over the filling, then fold in the two side corners.

• Roll the wrapper away from you, tightly encasing the filling.

• Brush the top corner with a little flour paste to seal the roll.

• Repeat with the remaining wrappers and filling.

5. Fry the Spring Rolls:

• Heat oil in a deep frying pan or wok over medium-high heat.

• Fry the spring rolls in batches, ensuring they are not overcrowded in the pan.

• Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.

• Remove the spring rolls with a slotted spoon and drain on paper towels to remove excess oil.

6. Serve:

• Serve hot with sweet chili sauce, soy sauce, or your favorite dipping sauce.

Enjoy these crispy, flavorful spring rolls filled with chicken or shrimp and fresh vegetables!