Chicken Spring Roll for evening snack
Ingredients:
1 cup cabbage, chopped
½ cup carrot, chopped
1 small capsicum, chopped
1 teaspoon minced garlic
3 tablespoons chopped onion
225 grams chicken breast, boiled, shredded
¼ cup water
Salt to taste
¼ teaspoon pepper
2 tablespoons sunflower oil
1 ½ cups chopped spring roll sheets
2 tablespoons all-purpose flour
Water
Vegetable oil for frying
Preparation
Boil the chicken breast with ¼ cup water, salt, and pepper. Shred the chicken after it cools down.
Heat sunflower oil in a pan. Add minced garlic and saute until fragrant. Add chopped onion and saute until translucent.Add the shredded chicken and cook for a while. Then add chopped cabbage, capsicum, and carrot. Stir fry for a few minutes.Add salt, pepper, light soy sauce, chili garlic sauce, and vinegar. Mix well and cook for another 2 minutes. Transfer the mixture to a plate and let it cool.Make a paste using all-purpose flour and water.
Place a spring roll sheet on a flat surface. Add some filling in the center. Fold the bottom part of the sheet over the filling. Fold the sides inward and roll the spring roll sheet tightly. Seal the end with the flour paste. Repeat the process for the remaining spring roll sheets.Heat vegetable oil in a pan. Fry the spring rolls until golden brown.
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