Chicken Spring Rolls Recipe by Sarvat Hanif
Cooking Instructions 45-60 MINUTES 1 In heavy bottomed pot heat 2 tablespoons oil and saute the ginger and garlic for 2 minutes. 2 Add chicken and fry till colour changes. 3 Add the water, salt and cinnamon. Bring to a boil, removing the scum. Cover and simmer on low flame for 20 minutes. 4 Remove the chicken from the stock. Strain the stock and reserve for other use. 5 Once chicken is cold to handle, shred it. 6 In a pan heat 1 tablespoon oil and stir fry the vegetables. 7 Add the chicken, chicken powder, sauces, sugar and pepper powder. Mix well and cook till liquid is dry. Remove and cool 8 Bring the spring roll wrappers to room temperature. 9 Place a wrapper on work board, and place the filling like a log on one side. Wrap the mixture and then seal the edge with water. Complete remaining rolls. 10 Heat oil in a wok and fry the rolls, in batches, till golden. 11 Remove on kitchen paper and serve hot with desired sauce. 1 In heavy bottomed pot heat 2 tablespoons oil and saute the ginger and garlic for 2 minutes. 1 In heavy bottomed pot heat 2 tablespoons oil and saute the ginger and garlic for 2 minutes. 2 Add chicken and fry till colour changes. 2 Add chicken and fry till colour changes. 3 Add the water, salt and cinnamon. Bring to a boil, removing the scum. Cover and simmer on low flame for 20 minutes. 3 Add the water, salt and cinnamon. Bring to a boil, removing the scum. Cover and simmer on low flame for 20 minutes. 4 Remove the chicken from the stock. Strain the stock and reserve for other use. 4 Remove the chicken from the stock. Strain the stock and reserve for other use. 5 Once chicken is cold to handle, shred it. 5 Once chicken is cold to handle, shred it. 6 In a pan heat 1 tablespoon oil and stir fry the vegetables. 6 In a pan heat 1 tablespoon oil and stir fry the vegetables. 7 Add the chicken, chicken powder, sauces, sugar and pepper powder. Mix well and cook till liquid is dry. Remove and cool 7 Add the chicken, chicken powder, sauces, sugar and pepper powder. Mix well and cook till liquid is dry. Remove and cool 8 Bring the spring roll wrappers to room temperature. 8 Bring the spring roll wrappers to room temperature. 9 Place a wrapper on work board, and place the filling like a log on one side. Wrap the mixture and then seal the edge with water. Complete remaining rolls. 9 Place a wrapper on work board, and place the filling like a log on one side. Wrap the mixture and then seal the edge with water. Complete remaining rolls. 10 Heat oil in a wok and fry the rolls, in batches, till golden. 10 Heat oil in a wok and fry the rolls, in batches, till golden. 11 Remove on kitchen paper and serve hot with desired sauce. 11 Remove on kitchen paper and serve hot with desired sauce. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Homemade Vegetable Beef Soup Coconut Pecan Cake Cheese Steak Sloppy Joe's Vegetable casserole Best 1 pot Butter chicken Homemade Vegetable Beef Soup Coconut Pecan Cake Cheese Steak Sloppy Joe's Vegetable casserole Best 1 pot Butter chicken Crispy Golden Fried Yam Ground Beef Enchilada Patterned Fries Chicken spicy pasta Parmesan Garlic Crusted Pork Cheese Steak Sloppy Joe's Coconut Pecan Cake Ragda Pattice Best 1 pot Butter chicken Gobhi ki sabji Crispy Golden Fried Yam Ground Beef Enchilada Patterned Fries Chicken spicy pasta Parmesan Garlic Crusted Pork Cheese Steak Sloppy Joe's Coconut Pecan Cake Ragda Pattice Best 1 pot Butter chicken Gobhi ki sabji