I love spring rolls.  It is simple to prepare (as long as you have the wraps for your rolls) and other desired ingredients.  Spring rolls can be done with a lot of different foods, but most people usually do theirs with vegetables like cabbage and carrots among others, or even add a meat kind.  For this recipe, I wanted to add some chicken to add a little protein and make it a bit more filling and of course, some of the usual vegetables you will see among other recipes.  It was goood😊.   Try it nuh!

INGREDIENTS

• ½ lb. Chicken Breast, Cooked and shredded.
• 1 medium-sized onion, chopped.
• 3 cups cabbage thinly julienned.
• ½ of a medium-sized sweet pepper, chopped finely.
• 2 medium-sized carrots julienned.
• Spring roll wraps (I purchased a packed and used up 25 for this recipe),
• ½ tsp black pepper.
• 1 tsp soy sauce (optional).
• ½ tsp garlic powder
• Oil for frying (olive/coconut, etc.)
• 1 tsp salt (or to taste)
• 2/3 tbsp cornstarch (for sealing the wraps).

DIRECTIONS

• • Rinse chicken and then thinly sliced.
  • Season chicken with black pepper, and a little salt.
  • Prepare other ingredients:
    • Cabbage
    • Onion
    • Carrots
    • Sweet Pepper
  • Add frying pan to medium heat with cooking oil (I used olive oil).
  • Add seasoned chicken and cook until tender and golden (10 – 15 minutes).
  • Remove chicken from the pot and place in a medium/large bowl.
  • Then use the same pot with some more oil and add:
    • Carrots
    • Onions
    • Sweet pepper
  • Sauté until softens (3-5 minutes)
  • Add cabbage and sauté until a bit wilted, another 1- 2 minutes.
  • Remove from heat and add to chicken, ensuring everything is fully combined.
  • Add soy sauce, remaining salt to taste, garlic powder and black pepper.

Preparing and Frying Spring rolls:

• • Remove one layer at a time and place it in a diamond shape. I used 2 at a time, as I realized these were very thin.
  • Cover the remaining wraps with a wet towel or let it remain in the package. This is to prevent them from drying out.
  • Using a tablespoon, scoop out some of the mixture and place it at the bottom of one of the sides of the diamonds/bottom corner of the wrap. (do not over stuff).
  • Tightly roll the wrap, halfway through, fold in the corners, then continue to roll until almost at the top.
  • Use a mixture of cornstarch to seal the wraps (brush lightly over the edges).
  • Continue to roll tightly and seal.
  • Continue with the remaining wraps, covering them as you go to prevent them from drying out.
  • Add oil for frying. Ensuring oil is hot for frying, about 1 ½ or 2 inches.
  • Fry the rolls until golden brown or crispy (both sides). This may take around 3-5 minutes. Do not overcrowd the pot.
  • When fried, place aside on a dish with paper towels/wire rack (if you have one) for cooling and removing any extra oil.
  • Ensure they are cool to eat, dig in and enjoy!
  • You can eat them as is or you can enjoy them with a sweet and sour/chili pepper sauce. I used a sweet and sour sauce that had chili peppers I had purchased. Place some into a nice small container for dipping.
  • Serve and Enjoy!

Notes:

You can store any remaining spring rolls in a dish in the refrigerator and warm them up in the microwave or oven for another eating round when ready.  The wrapping can be a little hassling at times if you are using a small set of wraps (I was for this recipe), but just take your time. Your effort will be worth it in the end 😊.   I ate about 6 of these with my sauce (shh!), it was good!

You can enjoy these other recipes

• Stirred Fried String Beans.

• Chicken Chop Suey!

• Garlic Butter Shrimp Pasta