These spring rolls make for a nice family offering throughout the year. Boasting many familiar ingredients such as veggies and chicken, the addition of cooled rice adds further sustenance to the dish, making it go further and giving the family longer lasting fullness. Individually packaged, they are easy to eat, and portion controlled and while each roll contains vegetables, protein, carbohydrates, and fats, one shouldn’t forget about the dipping sauce, pair this with a peanut or hummus dip to increase the protein and healthy fat content.
Heat the oil in a wok or pan, stir fry the onion, garlic, ginger and pepper, then add the chicken and stir fry until cooked. Add the carrots, cabbage and dhania. Stir well and turn the heat to medium-high. Stir fry the vegetables for 2 minutes, or until the carrots have softened. Add the cooked rice, soya sauce and seasoning and mix well.
Spread the mixture onto a baking sheet to let it cool. Make sure to prop up the baking sheet on one end so that any liquid collects on the other side. When the mixture is cool, discard the liquid. In a small bowl mix together the flour and water (this will help you seal the spring rolls). Open the spring roll wrapper package and cover the wrappers with a damp towel to prevent them from drying out. To fill the spring rolls, place the wrapper like a diamond on a clean and dry surface. Place 1 tablespoon of filling near the bottom corner. Fold over the corner and roll tight twice, without leaving air pockets. Fold over the left side, then fold over the other side and keep rolling tight.
Paint a little flour slurry along the edge and close it up. Place them seam side down and keep them covered with cling wrap to prevent them from drying out. Shallow fry them in hot vegetable oil turning occasionally until evenly browned. This will take about 2 or 3 minutes. Put them on a plate lined with kitchen paper to get rid of the excess oil. Serve warm with a dipping sauce of choice.
Tip: These freeze well and are a great back up for unexpected guests and make fantastic party snacks and finger food. They are perfect shallow fried, or lightly brushed with oil and air fried. You can use an alternative protein to chicken or keep them vegetarian.
Ingredients
Directions
Heat the oil in a wok or pan, stir fry the onion, garlic, ginger and pepper, then add the chicken and stir fry until cooked. Add the carrots, cabbage and dhania. Stir well and turn the heat to medium-high. Stir fry the vegetables for 2 minutes, or until the carrots have softened. Add the cooked rice, soya sauce and seasoning and mix well.
Spread the mixture onto a baking sheet to let it cool. Make sure to prop up the baking sheet on one end so that any liquid collects on the other side. When the mixture is cool, discard the liquid. In a small bowl mix together the flour and water (this will help you seal the spring rolls). Open the spring roll wrapper package and cover the wrappers with a damp towel to prevent them from drying out. To fill the spring rolls, place the wrapper like a diamond on a clean and dry surface. Place 1 tablespoon of filling near the bottom corner. Fold over the corner and roll tight twice, without leaving air pockets. Fold over the left side, then fold over the other side and keep rolling tight.
Paint a little flour slurry along the edge and close it up. Place them seam side down and keep them covered with cling wrap to prevent them from drying out. Shallow fry them in hot vegetable oil turning occasionally until evenly browned. This will take about 2 or 3 minutes. Put them on a plate lined with kitchen paper to get rid of the excess oil. Serve warm with a dipping sauce of choice.
Tip: These freeze well and are a great back up for unexpected guests and make fantastic party snacks and finger food. They are perfect shallow fried, or lightly brushed with oil and air fried. You can use an alternative protein to chicken or keep them vegetarian.