- 1/2 litre olive oil for deep-frying
- 1/2 kg pea-sized chicken pieces
- 1 small onion
- 1/2 cup finely shredded cabbage
- 1 small carrot (grated)
- 1/4 barbeque sauce
- 1 tsp of hot pepper sauce
- 2 tsp soy sauce – a dash/a little
- 2 tsp Worcester sauce
- 1 pack or 1/2 kg spring roll wrappers
How to make Chicken Spring Rolls
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.
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.