They are crispy on the outside and with a spicy and juicy inside, these spring rolls are best served with chili soy dipping sauce. Begin by stir-frying your vegetables by adding oil to a hot pan then ginger garlic and eave it on medium heat until it starts to brown.
Add your chicken, carrot shake then the cabbage in and cook the filling up pretty fast not too long then add in the scallion and green onions or chili. Season the mixture with salt and black pepper and stir fry that to about three to four minutes, we just want the vegetables to be quite a little bit softened. Once your vegetable and chicken mixture is pretty good, you don’t want to overcook otherwise water will start coming out.
Once you see the vibrant color, add some oil, stir once more than removing your vegetable mixture from the heat and let them chill. Take your baking tray and add all the vegetables and chicken mixture in and spread them apart. If your vegetable starts to come out with a lot of juice and water, squeeze the juice out otherwise when you rack with the egg roll skin the juice will actually damage the skin and when you deep fry them it will give you an uneven color.
Put the vegetable mix in the refrigerator for about 45 minutes so until they are nice and cold. Now, merely wrap the egg roll nice and cold. Tak your egg roll skins and spread some filling and then roll over the filling and pull it back for one and a half then tuck in using your thumb.
Press it down and tuck it in and then brush some egg yolk then gently roll it out until the end. Place your egg rolls and repeat until all your fillings are finished. Place your vegetable oil in a frying pan and let that heat up then start placing your egg rolls slowly in the frying oil.
You don’t want to put too many in one round and let them fry for around 5 to 6 minute or until they are golden brown. Let them sit in a paper towel and cool then serve with your favorite dumplings.
for the chili-soy sauce:
- Vegetable oil 2-3 tbsp
- Onion one small
- Water 200 ml
- Soya sauce 3 tbsp
- Lemon juice 1 tbsp
- Red chili (hot) 1 chopped
- Honey 2 tbsp
- Green Chili
- Red Chili
- Sesame oil 1 tbsp
For spring rolls filling:
- Chicken 1 kg
- Salt to taste
- Black pepper (crushed) 2 Tsp
- Garlic (chopped) 1 tbsp
- Vegetable oil 2-3 tbsp
- Carrots 80g
- Cabbage 150g
- Scallions 50g
- Red chilies 3-4
For spring roll wrappers:
- All-purpose flour 200g
- Salt 1 Tsp
- Water 120 ml
- Heat a wok until smoking and add the oil, then add the chicken and stir-fry for 1-2 minutes.
- Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper.
- Place the grated ginger, spring onions, and carrot into a bowl, then add the chicken and other vegetables filling of your desire and season with soy sauce, sea salt and ground white pepper. Stir well to combine.
- Lay two spring roll wrappers one on top of the other and position so that the corners are pointing upwards, downwards and to the sides.
- Spoon two tablespoons of the filling into the center of the wrapper.
- Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges.
- Bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner.
- 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 the wok over high heat and fill the wok to a quarter of its depth with oil.
- Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown.
- Remove with a slotted spoon and drain on kitchen paper.
- Transfer the spring rolls onto a plate and serve.