🍗 CRISPY CHICKEN SPRING ROLLS RECIPE

📝 Ingredients For the filling • Cooked chicken breast, shredded – 250g • Cabbage, finely shredded – 2 cups (150g) • Carrots, grated – 1 cup (100g) • Green bell pepper, chopped – ½ cup (75g) • Red bell pepper, chopped – ½ cup (75g) • Spring onions, chopped – ½ cup (50g) • Onion, chopped – ½ cup (75g) • Garlic, minced – 1 tablespoon (10g) • Vegetable oil – 2 tablespoons (30ml) • Soy sauce – 2 tablespoons (30ml) • Curry powder – ½ teaspoon (2g) • Black pepper – ½ teaspoon (2g) • Chicken seasoning powder – 1 teaspoon (5g) • Salt – to taste For the spring rolls • Spring roll wrappers – 15–20 sheets • Plain flour – 2 tablespoons (16g) • Water – 3 tablespoons (45ml), approximately • Vegetable oil – as needed for deep-frying 👩‍🍳 Instructions Prepare the chicken filling • If using raw chicken, cook it thoroughly with a little salt and seasoning, then shred it into small pieces. Allow it to cool slightly. • Heat 2 tablespoons of vegetable oil in a frying pan. • Add the chopped onions and garlic, then stir-fry for about 1 minute until fragrant. • Add the shredded chicken, carrots, cabbage, bell peppers, and spring onions. • Season with soy sauce, curry powder, black pepper, chicken seasoning, and salt to taste. • Stir-fry for 3–5 minutes until the vegetables soften slightly but retain some crunch. • Allow excess moisture to evaporate. The filling should not be watery. • Remove from the heat and allow the filling to cool completely before wrapping. Prepare the flour paste • Mix the plain flour with water in a small bowl. • Stir until you have a smooth, thick paste. This will help seal the spring rolls. Wrap the spring rolls • Place one spring roll wrapper on a clean, flat surface with one corner pointing towards you. • Add 1–2 tablespoons of the cooled chicken filling near the bottom corner. • Fold the bottom corner over the filling. • Fold both side corners inward, then roll tightly towards the top corner. • Apply a little flour paste to the final corner and press gently to seal. • Repeat until all the filling and wrappers have been used. Fry until crispy • Heat vegetable oil in a deep frying pan over medium heat. • Carefully place the spring rolls into the hot oil without overcrowding the pan. • Fry for about 4–6 minutes, turning occasionally, until golden brown and crispy. • Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil. Serve and enjoy! Serve your crispy chicken spring rolls hot with ketchup, sweet chilli sauce, or your favourite dipping sauce. ⭐ Tips for Perfectly Crispy Spring Rolls • Cool the filling completely: Warm filling can make the wrappers soggy or tear them. • Avoid excess moisture: Cook off excess liquid from the vegetables before wrapping. • Roll tightly: This helps prevent the spring rolls from opening during frying. • Maintain the right oil temperature: Aim for approximately 170–180°C. Oil that is too cool makes the rolls greasy, while oil that is too hot can brown the wrappers before they crisp properly. • Do not overcrowd the pan: Fry in batches to maintain the oil temperature. • For a business: You can prepare and freeze the uncooked spring rolls in a single layer before transferring them to an airtight freezer-safe container. 💰 Business Tip These chicken spring rolls are excellent for small chops businesses, parties, birthdays, weddings, and catering orders. You can make them in different sizes and calculate your selling price based on ingredient costs, packaging, oil, labour, and profit. Enjoy your homemade crispy chicken spring rolls! ❤️