CHICKEN SPRING ROLLS

Ingredients for Spring Rolls (Yield: at least 25 spring rolls)

• 25 spring roll wrappers 

• 1 lb. of skinless chicken breast tenders, boiled in vegetable broth and shredded

• 5 cups of finely chopped green cabbage

• 5 ounces (or a heaping cup) of matchstick carrots

• 6 stalks of scallions, white parts cut into small chunks and green parts cut into half inch pieces

• 5 garlic gloves, chopped 

• an inch of fresh ginger, chopped

• 3 TBS of any light cooking oil

• 1 tsp of coriander/cumin powder

• 1 tsp garam masala spice mix

• 1 tsp onion powder

• 1 tsp salt

• 1/2 tsp ground black pepper

• dash of turmeric

• 3 TBS ketchup

• 3 TBS light soy sauce

• 1 TBS Sambal (Asian Chili Garlic Sauce)

• 1 TBS lemon juice (fresh or bottled)

• 2 tsps. toasted sesame oil

• 1 TBS flour mixed with 2 TBS water for flour paste to seal spring rolls

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Method:

Heat the oil on med high heat in a large skillet. 

Sauté the white parts of the scallions for a minute before adding the garlic and ginger. Fry for around thirty seconds, being careful not to burn the garlic and ginger. Next, add the coriander/cumin powder or dhana jeera powder, the garam masala and onion powder. Fry for around 30 seconds before adding the cabbage. Give this another two to three minutes to soften before adding the carrots.

Then add the shredded chicken along with the salt, black pepper, a dash of turmeric for a little color and the ketchup and light soy sauce. Also add the Sambal.

Continue frying this for 2-3 minutes before adding the lemon juice and sesame oil. Then, add the green parts of the scallions. You can chop up a few more of the green parts of the scallions if you like a fresh, onion flavor in the rolls like I do.

After adding the green parts of the scallions, let the mixture cool completely at room temperature before filling the spring rolls. 

Prepare the flour paste that will seal the spring rolls first. 

Then, unwrap the pastry. Keep the dough covered while you are using it. I use paper towels that are slightly damp. This prevents the pastry from drying out.

Place one sheet in a diamond shape on a large plate and place 2 TBS of filling at least 2 inches from the bottom of one corner. Fold this corner around the filling and bring each side across the ends of the filling. Roll up until you come to what looks like an envelope flap. Lightly brush on the flour paste and seal to close.

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Fry in a fryer or a deep pot of oil at 350 degrees F until golden (see YouTube video for tips on how to fill and fry spring rolls).

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Ingredients for Dipping Sauce

• 1 TBS of prepared tamarind sauce, such Maggie Tamarind Sauce

• 3 TBS of Siracha hot sauce (reduce this if you like it less spicy)

• 3 TBS of light soy sauce

• 2 dashes of sesame oil

• 1 TBS of water

• A sprinkling of sesame seeds and finely chopped scallion

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Method

Mix all the above ingredients in a bowl and serve with spring rolls.

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Enjoy!!