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Main Ingredients | Chicken mince, Spring roll sheets |
Cuisine | Chinese, , , , |
Course | Snacks and Starters |
Prep Time | 6-10 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Chicken Spring Rolls
- 1 cup Chicken mince
- 12-16 Spring roll sheets
- for deep-frying Oil 2 tablespoons +
- 1 tablespoon Garlic chopped
- 1 tablespoon Ginger chopped
- ½ cup Cabbage shredded
- 2 medium Carrots cut into juliennes,
- 1 teaspoon Soy sauce
- 5 teaspoons Oyster sauce
- to taste Salt
- to taste Crushed black peppercorns
- 1-2 Spring onion greens chopped,
- 2-3 tablespoons Refined flour (maida)
- ½ teaspoon Rice vinegar
- ½ teaspoon Crushed red chillies
Method
- Heat oil in a non-stick pan. Add garlic and ginger and sauté well. Add cabbage and carrot and toss on high heat.
- Add chicken mince, soy sauce, 2 teaspoons oyster sauce, salt and crushed peppercorns and mix well. Cook on high heat for 2-3 minutes.
- Reserve some of the spring onion greens and add the remaining, switch off heat and mix well. Transfer onto a plate and let the mixture cool.
- Mix flour with some water and mix to make a thick paste.
- Place the spring roll sheets on a worktop. Put a portion of the cooked mixture on one side of each sheet and roll along with folding the edges. Apply the prepared paste on the edges and seal tightly.
- Heat sufficient oil in a pan. Deep-fry the rolls till golden. Drain on absorbent paper.
- To make the sauce, combine remaining soy sauce, vinegar, crushed red chillies, crushed peppercorns and reserved spring onion greens in a bowl. Add some water and mix well.
- Serve hot with the prepared sauce.
Nutrition Info
Calories | 1395 |
Carbohydrates | 116.9 |
Protein | 68 |
Fat | 72.8 |
Other Fiber | Niacin- 4.4mg |
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