Chicken Spring Rolls

Ingredients

• 100 grams boneless chicken, cut into thin strips
• 8-10 ready-made spring roll sheets
• 1 tablespoon sesame oil
• 1 medium onion, sliced
• 1 small green capsicum, deseeded and cut into thin strips
• 1 small carrot, peeled and cut into thin strips
• ¼ small cabbage, shredded
• ¼ cup bean sprouts
• 2 teaspoons light soy sauce
• A pinch of white pepper powder
• Salt to taste
• ½ teaspoon sugar
• 2 tablespoons chopped spring onion greens
• Refined flour slurry as required
• Schezwan sauce to serve

Method

1. Heat oil in a non-stick wok, add onion and sauté till translucent. Add chicken and sauté on high heat for 2-3 minutes.
2. Add capsicum, carrot, cabbage, and mix well. Cook for 2-3 minutes.
3. Add bean sprouts, soy sauce, white pepper powder, salt, and sugar, mix well and cook for 2 minutes.
4. Add spring onion greens and mix well. Take it off the heat and set aside to cool slightly.
5. Place a spring roll sheet on a worktop, place a portion of the prepared mixture on one side, and brush the refined flour slurry on the sides of the sheet. Fold the sides and roll it tightly and set aside. Similarly make more using the mixture.
6. Heat sufficient oil in a wok, deep fry the prepared rolls till golden brown and crisp. Drain on an absorbent paper. 
7. Cut in half and serve hot with schezwan sauce.