Sides
Chicken & Vegetable Spring Roll
Recipe by Tiffin and Tea
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How to make crispy Chicken and Veg Spring Rolls. You can use whatever veggies you have on hand.
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- 1 tbsp oil
- 250g minced chicken (ground chicken)
- 1 tbsp soy sauce
- 2 garlic cloves, crushed
- 1/4 small white cabbage, shredded
- 1 large carrot, shredded
- 1/4 Green Pepper, diced
- 2 Spring Onions, sliced finely
- 1 tbsp ginger
For the paste
- 1 tbsp flour
- 2 tbsp water
For the wrappers
- 10 frozen spring roll wrappers, thawed
- Oil for brushing
Utensils
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Step 1
Heat a large frying pan over medium high heat.
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Step 2
Heat 1/2 the oil in the pan and add chicken.
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Step 3
Stir in soy sauce.
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Step 4
Fry for 1-2 minutes or until chicken is browned. Remove from pan. Set aside.
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Step 5
Add more oil to the pan. Add garlic and ginger.
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Step 6
Saute for 30 seconds and add cabbage, carrot, pepper, and spring onions.
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Step 7
Saute for 2 minutes or until the vegetables are soft.
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Step 8
Add chicken back to the pan. Cook for 1 minute. Set aside to cool completely.
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Step 9
To make the flour paste, combine the flour and water to make a smooth paste. Set aside.
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Step 10
Lay a spring roll wrapper down with a corner pointing towards you.
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Step 11
Spoon two tablespoons of the mixture near the corner facing you.
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Step 12
Roll the wrapper one time.
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Step 13
Brush the sides with flour paste.
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Step 14
Bring the corners in to meet in the middle and roll the wrapper up.Brush the top corner with flour paste. Roll the wrapper up tightly towards the top corner. Seal the edge.
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Step 15
Repeat with the remaining spring roll wrappers and mixture.
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Step 16
Set the air fryer to 200C.
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Step 17
Place 5 rolls in the air fryer at a time. Brush or Spray with Oil. Cook for 7 – 10 minutes flipping midway.
