Chicken Spring Rolls Recipe

• In a medium-sized bowl, mix chicken, onion, cabbage, carrot, barbeque sauce, hot pepper sauce, soy sauce, and Worcestershire sauce.
• Place a handful of chicken mix in a spring roll wrapper and seal filling with a few drops of water.
• Heat a heavy pan over high flame and pour oil.
• Deep-fry 2 rolls at a time until golden brown.
• Place the fried rolls on a paper towel to remove excess oil.

Note: If you want to avoid deep-frying, you can sauté ingredients that make up the filling (until completely cooked), transfer filling into spring roll wrappers, and shallow fry using a few tablespoons of oil.

You can also wrap chicken spring rolls using aluminium foil to keep them moist. You can also pack a few hot spring rolls in modern, smart and compact Vaya tiffin boxes for your kids.

Trivia:

• While you may wonder, when spring rolls have nothing to do with a spring or don’t even closely resemble one, where the snack gets its name from!

In ancient China, seasoned vegetables wrapped in thin dough were during the spring season, and that’s how spring rolls were born!

Spring rolls take many names in various languages—harumaki in Japanese, popiah in Malay, chungwon in South Korean, and so on.