So, you have the recipe ready for best homemade spring roll sheets and well as spring roll, stream yourself to the kitchen and start making the batch in bulk. Ingredients: 400 gms, boneless chicken, boiled and shredded 2 cups, cabbage, shredded 1 bunch of spring onions, greens and whites, finely and separately chopped 1 cup, carrot, finely chopped 1 cup, green pepper(capsicum), finely chopped 2 tablespoons, celery sticks, finely chopped(optional) 1 tablespoon, soy sauce 1 tablespoon, red chili sauce ½ teaspoon, green chilies, chopped 1 tablespoon, garlic, finely chopped 3 tablespoons, sesame oil Salt and pepper to taste Spring Roll Wrappers as required Cornflour and water to make a slurry Oil for deep frying Method: In a wok or kadhai, heat sesame oil Add garlic and fry for few seconds Add spring onions whites, green chilies, and sauté on high for half a minute Add Cabbage and carrot and sauté on high for 2-3 minutes so that all the water evaporates Add green peppers, celery, chicken, soy sauce, red chili sauce and mix. Sauté on high for a minute or two Add spring onion greens, salt and pepper and sauté for another minute. Take it off the heat and cool To Assemble Spring Roll: Take one wrapper, place tablespoon or two of the filling at one corner. Apply corn flour slurry on the edges with your finger tip. Roll it once tightly to secure the filling and then fold the sides inside, now, roll it full until you reach the corner of the roll such that every side sticks well Repeat the same for all the rolls Place the rolls in the fridge for 45 minutes. Heat the oil in deep kadhai or a wok Deep fry the spring rolls until brown and crisp. Drain them on absorbent towel. Cut them and serve hot with chili sauce or dip
