Chicken Spring Rolls

INGREDIENTS

• 400g Chicken Thigh
• 8 slices Spring Roll Wrapper
• 200g Cabbage
• 100g Carrot
• 2 cloves Garlic
• 2 tbsp Soy Sauce
• 2 tbsp Oyster Sauce
• 1 tsp Sugar
• 0.5 tsp Black Pepper
• 60ml Cooking Oil
• 4 tbsp Sweet Chili Sauce

STEPS

1. 1

   Prepare the filling ingredients. Cut 400g of chicken thigh into small pieces, shred 200g of cabbage, julienne 100g of carrot, and mince 2 cloves of garlic.

2. 2

   Heat 60ml of cooking oil in a wok or large skillet over medium-high heat. Add 400g of chicken thigh and stir-fry for 8 to 10 minutes, breaking up the pieces, until no pink remains and the thickest pieces reach 75°C for 30 seconds. Transfer the cooked chicken to a clean bowl.

   ⏱ 8 min

3. 3

   Using the same pan, add 2 cloves of garlic, 200g of cabbage, and 100g of carrot. Stir-fry for 3 to 4 minutes until the vegetables soften but remain slightly crisp.

   ⏱ 3 min

4. 4

   Return the cooked chicken to the pan. Add 2 tbsp of soy sauce, 2 tbsp of oyster sauce, 1 tsp of sugar, and 0.5 tsp of black pepper. Toss for 1 to 2 minutes until the filling is evenly coated and fairly dry. Cool the filling for 10 minutes.

   ⏱ 10 min

5. 5

   Place one 8 slices of spring roll wrapper on a clean work surface with one corner pointing toward you. Put a quarter of the cooled filling near the lower corner, fold the lower corner over the filling, fold in both side corners, and roll tightly toward the top corner. Seal the edge with a little water. Repeat with the remaining wrappers and filling.

   ⏱ 10 min

6. 6

   Heat fresh cooking oil in a deep pan to 175°C. Fry the spring rolls in batches for 4 to 5 minutes, turning occasionally, until crisp and golden brown. Drain on a rack or paper towels, and keep cooked rolls separate from raw ingredients.

   ⏱ 4 min

7. 7

   Serve the hot spring rolls with 4 tbsp of sweet chili sauce.