Chicken Spring Rolls

Spring rolls, ever wondered why this name? The rolls doesn’t look anything like a spring, neither does it spring back when pressed. Then why the name? Spring rolls, originated as thin pancakes in China. During the Eastern Jin dynasty (266-420 AD) the Chinese made a kind of thin pancake with flour on the first day of spring. The pancake, filled with the new seasons spring vegetables was a welcome change from the preserved food of the long winter months. This was called the Spring Dish. Later people started adding different vegetables and meat in the dish.

During the Ming and Qing dynasties (1644-1912) there was a custom of “biting spring”, which means welcoming spring by eating spring cakes. They believed it would ward off disaster and evil. It’s during this dynasty that they started rolling the traditional pancakes into small spring rolls. Today people from almost every country has adopted the spring rolls. The simple flavours and the pretty little rolls are attractive to everyone.

This is my way of making spring rolls at home. I have used store bought spring roll sheet. You can make the spring rolls ahead and freeze.

FREEZE INSTRUCTIONS

1)Freeze them first in a plate or pan for 2 hours.

2)Once frozen put them in a ziplock bag and place back in the freezer.

3)Do not thaw the spring rolls before frying, it will cause a lot of oil splutter, just put them directly into the hot oil.

Chicken Spring Rolls

Lejna

Spring rolls are a favourite at all households. Make delicious spring rolls with this recipe.

5 from 1 vote

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Prep Time 10 mins

Cook Time 30 mins

Resting and Rolling 45 mins

Total Time 1 hr 25 mins

Course Snack

Cuisine Chinese

Servings 40 pieces

Ingredients

  

• 40 nos Spring roll sheets
• 500 gms Chicken breast boneless
• 1 no Onion finely sliced
• ½ cup Cabbage finely sliced
• 1 cup Bell peppers you can take assorted ones like red, yellow and green, finely sliced
• 1 no Carrot finely sliced
• ¼ cup Ginger and garlic finely chopped
• 4 nos Spring onion bulbs finely chopped
• 8 nos Spring onion stalks finely chopped
• 1 tbsp Pepper powder
• 2 tsp Vinegar
• 1 tsp Soy sauce
• Salt to taste
• Oil for frying

Paste to Stick the Spring Roll Sheet

• 3 tbsp All-purpose flour
• 1 tbsp Water

Instructions

 

• Cook the chicken with 1 tsp pepper powder and salt. Shred the chicken once cooled, set aside.
• Heat oil in a wok, add the finely chopped ginger and garlic and toss for a minute. Add the finely chopped spring onion bulbs, sliced onions and toss for 2 minutes.
• Add the bell peppers,cabbage and carrot, toss for 2 minutes, add the vinegar, soy sauce, pepper and salt, to this add the shredded chicken and mix well. Close and cook this for 10 minutes, tossing once or twice in between.
• Add the chopped spring onions to this, mix well and take off the flame. Let this cool well.
• Make a paste by mixing the maida and water. This is to seal the spring roll.
• Take spring roll pastry sheet and place a spoonful of the prepared stuffing at one corner of the square sheet.
• Cover the filling by rolling the corner inside. Roll to cover the filling. Fold over the two sides like a envelope. Make a slight crease and roll further.
• Apply the maida paste around the corners and seal the edges. Repeat this process until the mixture is all used up.
• You can freeze the spring rolls as per the instructions above at this stage.
• Heat oil in a deep vessel and fry the spring rolls on medium flame until golden brown in colour.
• Enjoy this delicious spring rolls with some spring roll sauce or tomato sauce.

Keyword Chicken Spring Rolls, Spring Roll, Spring Rolls