Ingredients
For the Filling
• 500g chicken breast (shredded or minced)
• 2 cups shredded cabbage
• 1 large carrot (grated)
• 1 green bell pepper (thinly sliced)
• 1 medium onion (sliced)
• 2 cloves garlic (minced)
• 1 teaspoon ginger (grated)
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 teaspoon curry powder
• ½ teaspoon black pepper
• 1 seasoning cube
• Salt to taste
• Spring onions (optional)
For Wrapping
• Spring roll sheets
• 2 tablespoons flour mixed with water (paste for sealing)
For Frying
• Vegetable oil (enough for deep frying)
Preparation Steps
1. Prepare the Chicken Filling
1. Heat oil in a pan.
2. Add onions, garlic, and ginger; stir-fry until fragrant.
3. Add chicken and cook until fully done.
4. Add cabbage, carrots, and bell pepper.
5. Season with soy sauce, curry powder, black pepper, seasoning cube, and salt.
6. Stir-fry for 3–5 minutes until vegetables are slightly soft but still crunchy.
7. Allow the filling to cool completely.
2. Wrap the Spring Rolls
1. Place a spring roll sheet on a flat surface.
2. Add a small amount of filling near one edge.
3. Fold the sides inward and roll tightly.
4. Seal the edge with flour paste.
5. Repeat until all filling is used.
3. Fry the Spring Rolls
1. Heat oil over medium heat.
2. Fry spring rolls until golden brown and crispy.
3. Remove and drain on paper towels.
Tips for Crispy Spring Rolls
Do not put hot filling inside the wrappers. Roll tightly to prevent oil from entering. Avoid overcrowding the frying oil. Fry on medium heat for a crunchy golden finish.
