My mom gave me this recipe over the phone while I was preparing my frozen goods for Ramadan 2011. I was skeptical on how it would turn out, but it was just the best spring roll I’ve ever had!
Servings
90
servingsPrep time
30
minutesCooking time
30
minutesTotal time
1
hourIngredients
2 cups cabbage
2 cups boneless chicken
1 cup capsicums
1 cup carrots
2 cups bean sprouts
½ cup noodles (optional)
3 eggs
salt to taste
pepper to taste
white pepper to taste
sugar to taste
soy sauce to taste
1 cup spring onions
oil for frying
spring roll wrappers (100 sheets)
Directions
- Cook chicken in salt, pepper and red chili powder. Grind to small bits.
- Beat eggs and add salt, pepper, white pepper, sugar and soy sauce and place separately.
- In oil add chicken and stir fry for half a minute.
- Then add remaining ingredients in the order above, stir frying for 15 seconds after every addition.
- Remove from flame/heat before adding the spring onions.
- Immediately take out the filling into a flat dish and spread it out to cool.
- Fold the filling into spring roll wrappers and deep fry. You can also freeze the unfried rolls for later use.
Notes
- “Stir fry” always means on high flame.
- Do not overcook the vegetables or they’ll get soggy. Vegetables should retain their crispiness/crunchiness and colour.
- After cooking is complete, if you don’t immediately cool the filling in a flat dish, it will get soggy.
