__Ingredients__
- 3 cups boiled shredded chicken
- 2 cups shredded cabbage
- 2 cups shredded carrots
- 1/2 cup chopped spring onion (green parts only)
- 1/2 cup chopped red pepper
- 2 tbsp soya sauce
- 1 tsp fish sauce
- 1 tsp black pepper
- 1 tsp sesame oil
- 2 tsp hot sauce
- 1 tbsp oyster sauce
- a pinch of salt
- 2 cups shredded cheese (I’m using a mixture of mozzarella and cheddar)
- 1 beaten egg
- 1 pack spring roll sheets (50 count)
- oil for frying
__Recipe__
1. In a deep bowl take 3 cups boiled shredded chicken.
2. Add all the vegetables and sauces. Mix everything together.
3. Add shredded cheese and mix well.
4. Take 2 spoons of stuffing and roll into the sheet. Apply beaten egg to seal the edges. Roll one by one and cover the rest of the sheets with a damp cloth.
5. Make all the rolls. Fry as much as you want and freeze the rest for later use.
6. Fry the rolls on medium heat for 2 minutes and flip the sides. Fry until golden brown. It will take about 6-7 minutes to cook completely.
In video’s description, I’m sharing a link of my most liked video “Chinese Chicken Spring Rolls With Rice Noodles”.
Thanks for watching the video!
Video Recipe ➡️ https://youtu.be/sO7ILzxBjUQ
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