Chicken Spring Rolls

Directions

• Prepare the Filling:
• In a pan, add butter and oil.
• Add ginger & garlic and saute well. Add carrots and saute for 2 minutes.
• Add colored capsicums and cabbage, then stir-fry for 3-4 minutes until the veggies are tender-crisp.
• Season with Chinese salt, cooking salt, black pepper, and white pepper powder.
• Add soy sauce, vinegar (or lemon juice), chili sauce, and ketchup. Mix well to combine.
• Add boiled chicken and green onions, then mix well.
• Turn off the heat and transfer the mixture into a separate bowl. Let it cool completely.
• Prepare the Slurry:
• In a bowl, mixall-purpose flour and oilto form a paste. Set aside.
• Make the Dough & Wrappers:
• Take out the dough and divide it into two halves. Cover one half with a bowl to prevent drying.
• Divide the other half into small balls (about 30g each).
• Roll each ball into a very thin, round sheet on a surface dusted with flour to prevent sticking. (I made 24 in total.)
• Take one dough ball and gently flatten it with your fingers, then roll it out.
• Apply a light layer of slurry on top of the flattened dough ball using a brush or your fingers.
• Place another rolled-out dough sheet on top, pressing gently to seal.
• Repeat this process with multiple sheets, stacking them together.
• Cook & Separate the Wrappers:
• Roll the stacked dough balls into an extra-thin sheet.
• Heat a nonstick pan or skillet over medium heat.
• Place the rolled dough on the pan for just 5-10 seconds on each side this step sets the layers and makes them easier to separate.
• After cooking, place a plate over the dough and press gently to keep the layers intact.
• Use a sharp knife or scissors to trim any excess dough around the edges for a perfect round shape.
• Carefully peel a part the layers this method creates better spring roll wrappers than store-bought ones.
• Wrap the trimmed dough pieces tightly in plastic wrap to prevent drying. You can use them for dahi bhallas or papri chaat.
• Storage:
• Store the stacked wrappers in an airtight container or plastic bag.
• If freezing, they can last up to 1 month. Let them thaw in the fridge overnight before use.
• Assemble the Spring Rolls:
• Place a thin wrapper on a flat surface.
• Add 2 tbsp of the filling near the bottom center.
• Fold in the sides, then roll up tightly, sealing the edges with water or slurry.
• Repeat the same method for the remaining wrappers.
• Fry the Spring Rolls:
• Heat oil in a pan or wok over medium heat.
• Fry the spring rolls in batches, turning occasionally until golden and crispy (about 3-5 minutes).
• Drain on paper towels to remove excess oil.