Spring Rolls Filling Recipe (for 20-25 rolls)
Ingredients
- Onions 2 tbsp, chopped
- Oil 2 tbsp
- Ginger paste 1/2 tsp
- Garlic paste 1/2 tsp
- Chicken 250 grams, coiled and shredded
- Carrot 1/2 cup, julienne cut
- Cabbage 1 cup, shredded
- Red capsicum 1/4 cup, julienne cut (optional)
- Yellow capsicum 1/4 cup, julienne cut (optional)
- Green capsicum 1/2 cup, julienne cut (use 1 cup if you don’t have yellow and red capsicum)
- Boiled corn 1/2 to 1 cup
- Vinegar 1 tbsp
- Red chili Sauce 2 tbsp or more to taste
- Soy sauce 2 tbsp
- Salt to taste
- Black pepper powder to taste
- Spring onions 4-5 tbsp
- Spring roll sheets (Roll patti) 20-25
Instructions
- Boil the chicken and shred it. Keep aside for later.
- Heat oil in a skillet and add onions. Stir fry until translucent.
- Add ginger paste and garlic paste and sauté until aromatic. Do not brown.
- Add the shredded chicken and stir fry on medium to high heat until the typical smell of boiled chicken is gone and chicken is slightly golden brown.
- Add carrots, capsicums, cabbage and corn and stir fry on high heat for 1 minute.
- Add salt, black pepper powder, soy sauce, chili sauce and vinegar. Stir fry for another minute. Turn off the flame and add spring onions chopped.
- Allow to cool and fill in roll patti.