Homemade Chicken Spring Rolls

Ingredients

• 500 g Boneless chicken breast and thigh (Cut into small pieces or minced)
• Salt (To taste, for seasoning the chicken and wrapper)
• Black pepper (To taste)
• 120 ml Water for cooking the chicken (Estimated amount; use enough to cook the chicken without letting it dry out)
• 1 Carrot (Grated or cut into thin strips)
• 300 g Green cabbage (Cut into very thin strips)
• 2 tbsp Soy sauce (For seasoning the filling; reserve more for serving if desired)
• 0.5 tsp Ground chili pepper (Adjust to taste)
• 2 Green onions (Chopped; use both the white and green parts)
• 250 g All-purpose flour (The amount of water should be double the amount of flour, according to the publication)
• 500 ml Water for the wrapper (Double the weight of the flour)
• Salt for the wrapper (To taste)
• Oil for frying (As needed for frying; the rolls can also be baked)
• Soy sauce or sweet-and-sour sauce (For serving)

Steps

1. 1

   Cut the chicken into small pieces or mince it. Wash and prepare the vegetables: grate or cut the carrot into thin strips, slice the cabbage very thinly, and chop the green onions.

2. 2

   Heat a large skillet over medium heat. Add the chicken, season with salt and pepper, and add the water. Cook, stirring, until the chicken is completely cooked and no longer pink in the center, approximately 8 to 10 minutes.

3. 3

   Add the carrot, green cabbage, and green onions to the skillet. Cook for 5 to 8 minutes, stirring frequently, until the vegetables are tender but still retain some texture.

4. 4

   Add the soy sauce and ground chili pepper. Mix well and cook for 1 or 2 more minutes, until the filling is flavorful and relatively dry. Remove from the heat and let cool completely before assembling the rolls.

5. 5

   To prepare the wrapper, place the flour and salt in a bowl. Gradually add the water, mixing until a soft, smooth dough forms. The publication indicates using twice as much water as flour.

6. 6

   Knead until the dough is smooth. Cover and let it rest for about 15 minutes so it will be easier to roll out.

7. 7

   Divide the dough into portions and roll each one out very thin, forming approximately rectangular disks or sheets. Place a portion of the cold filling near one edge, fold the sides inward, and roll tightly, like a small parcel.

8. 8

   Moisten the final edge with a little water and press it to seal each roll. Repeat with the remaining dough and filling, making sure there are no openings.

9. 9

   To fry the rolls, heat plenty of oil to approximately 175 °C. Add the rolls in batches without overcrowding the skillet, and fry until golden brown and crispy on all sides, about 3 to 5 minutes.

10. 10

    Remove the rolls with a slotted spoon and place them on paper towels to drain the excess oil.

11. 11

    Alternatively, place them on a lightly greased baking sheet, brush or spray the surface with oil, and bake at 200 °C until golden brown and crispy, approximately 20 to 25 minutes, turning them halfway through cooking.

12. 12

    Serve the hot spring rolls with soy sauce or sweet-and-sour sauce.

Notes

The publication does not provide exact quantities or detailed instructions; the quantities and times given are estimates for preparing approximately 12 to 16 spring rolls. The filling should be cooled before wrapping to prevent the dough from tearing. The recipe mentions that they are traditionally fried, but they can also be baked.

Nutrition per serving

• appetizer
• chicken
• Asian food
• fried
• baked
• homemade
• for sharing