CHINESE SPRING ROLL RECIPE

1. The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.

2. Peel the carrot skin & slice it finely.

3. Finely chop the cabbage.

4. Finely chop the ginger & garlic.

5. Chop the spring onion, bamboo shoots & keep it aside.

6. Slice the mushroom finely.

7. Now heat seame oil in a wok. Add ginger & garlic & saute for 2 -3 minutes.

8. Add ground chicken & keep stirring for 5- 8 minutes or until it turns pale.

9. Add finely chopped bamboo shoots, carrot, sugar, soy sauce, sesame oil, rice wine vinegar & white pepper powder.

10. Add spring onion, cabbage, mushroom & stir well.

11. Place the wrapper on a flat surface & keep the mixture 2 inches from the corner that is closest to you.

12. To prepare the slurry, take a corn starch in a small bowl & mix it with water. Stir well to form a paste.

13. Roll the wrappers, folding the two ends up. Brush a bit of the cornstarch paste onto the corner of the wrapper & seal it.

14. To fry the spring rolls, heat the oil slowly over medium heat. Gently add the spring rolls one at a time, frying in small batches.

15. Deep fry the rolls until golden brown and transfer them to a sieve to remove excess oil.

16. Serve hot with chilli sauce