Chicken Vegetable Rolls Recipe
Bushrah | Recipestable
boiled shredded chicken
freshly ground black pepper
salt to taste
oil for deep frying
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!!
Serve with sweet and spicy dipping sauce.