Chicken Vegetable Rolls Recipe
- 1 cup boiled shredded chicken
- 1 cup shredded cabbage
- 2 green onions (thinly sliced)
- 2 carrots (thinly sliced)
- 1 capsicum (thinly sliced)
- 2 tablespoon canola oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon freshly ground black pepper
- salt to taste
- 1 egg yolk (lightly beaten)
- 24 roll wrappers
- oil for deep frying
Method
- Heat a wok or pan until smoking and add the canola oil.
- Now add the chicken and stir-fry for 2 minutes or until crispy. Season with soy sauce and oyster sauce.
- Now add green onions, cabbage, capsicum and carrot.
- Season with salt and pepper.
- Stir fry for 2 minutes until well combined.
- Cool down the Chicken and vegetable mixture.
- Place the 2 tablespoon mixture in one corner of the roll wrappers.
- Fold and roll up tightly.
- Tuck the top edge in and seal it with a little of the beaten egg yolk.
- Repeat with the remaining spring roll wrappers and filling.
- Heat oil in a deep pan over medium heat.
- Carefully put the spring rolls in small batches into the oil.
- Deep-fry for 2 minutes or until they turn crispy and golden-brown.
- Remove with a slotted spoon and drain on kitchen paper.
- Transfer the spring rolls onto a plate. Chicken Vegetable Rolls are ready to serve. ENJOY!!
Serving Suggestions:
Serve with sweet and spicy dipping sauce.