Chinese Spring Rolls

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The year was 2000, and I was ten years old. That was the first time I had visited a Chinese restaurant. I vividly remember the gold-colored dragon featured against a red background, the dim lights, and the ornate sculpture of Buddha paired with the Chinese artifacts. We were waiting for our food to arrive when those plates loaded with crispy spring rolls immediately caught my eye. I tugged my father by the arm, asking him to order some for me.

As I bit into the roll, the audible crunch of the pastry was followed by the warm filling that enveloped not just my mouth, but all my senses. The memories remain fresh. Since then, ordering these rolls became customary every time I visited a Chinese restaurant.

Packed with ground chicken and vegetables, wrapped up and fried to perfection-these Chinese Spring Rolls are downright delicious! These will rival the ones you order at your favorite local takeaway.

The best part about these spring rolls - aside from the great taste - is that you can customize them to suit your preference. You can swap out the chicken for your favorite protein or add extra veggies like bell peppers, mushrooms, or bean sprouts to make them vegetarian.


If you are a big fan of Asian Cuisine, here are some other recipes that you might like:

• Kung Pao Chicken
• Baked Orange Chicken
• Japanese Chicken Katsu Curry
• One Pan Honey Glazed Salmon
• Honey Sesame Chicken

You can also make the filling in advance and fry them before eating. If you don't want to go into the hassle of frying, bake them in the oven at 200 degrees for around 25 minutes, flipping them in between until they are crispy and golden brown.

Chinese Spring Rolls
Author: Happily Cooking
Preparation Time: 25min
Cooking time: 15min
Yields: 12 servings
Calories per serving: 220kcal

Ingredients:

• 2 teaspoons vegetable oil
• 350 g ground chicken
• salt and pepper to taste
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 cup finely chopped cabbage
• 1 cup shredded carrots
• 1 tablespoon soy sauce
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 12 egg roll wrappers
• Vegetable oil,for frying

Instructions:

1. Heat 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the ground chicken and season with salt and pepper.
2. Cook until the chicken is cooked through. Add the garlic and ginger then cook for 30 seconds.
3. Stir in the cabbage and the shredded carrots. Cook until cabbage is wilted, about 3-4 minutes.
4. Stir in the soy sauce, then remove from heat. Let the mixture cool down completely.
5. Combine flour and water in a small bowl.
6. Lay out one egg roll wrapper with a corner pointed toward you. Place 2 tablespoons of the mixture in the center.
7. Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. Seal the edges with the flour mixture.
8. Fry egg rolls until lightly browned and crispy turning occasionally.
9. Drain on paper towels, then serve with dipping sauce of your choice.