Chinese Spring Rolls with Chicken

Chinese Chicken Spring Rolls is one of my favorite Chinese snack, crispy and crunchy yet so juicy and loaded with so much flavors.

Christmas day was so special for us, I was given day off from my hubby and kids, day off from kitchen!! though I did make some specials for Christmas eve, which everybody happily gobbled up....but on Christmas day, the three of them declared......Kitchen closed- for Christmas!! So I was pampered the whole day by the three love of my life ....... Homey was on official tour for about a week and he flew in on Christmas eve and again he had another official engagements on 26th, so he came down to be with us for Christmas, thoroughly jet-lagged....but I was glad he could make it home for Christmas, I had made some of his favorite food for Christmas, but we had most of them for Christmas eve...call it midnight snacking....I mean after midnight mass, you get kind of really hungry..lol..... We went out for lunch on Christmas day, and enjoyed it so much......and Homey surprised us with a movie in the evening, we had a really good time this Christmas day, and I hope you did too.

Okay back to chicken spring rolls, its nothing fancy, just an easy quick fix with store brought spring roll wrappers, they are so very convenient right?? I mean just roll, paste, and pop in oil....yum!! I used about 200 gms of chicken, bone-in chicken was cooked with some soy sauce, pepper, and salt.....the cooked chicken was shredded, I did leave a tbsp of the stock, this is just to sprinkle over the veggies at the final stage....and it gives out an awesome flavor...you do not need to add chicken cubes (Maggi cubes) atleast this is amma's trick to by-pass the cubes, which I am sharing with you....try it!!

I still remember the first time I had chicken spring rolls, I must have been about 13 or 14 at that time, even now whenever I think of spring rolls its that flavor which comes to my mind and I remember bullying amma to make spring rolls and those days wrappers were unheard of...so she made wrappers from scratch and I used to love it so much that years later during my college days, my friends used to love it so much.

When I make spring rolls, I make sure I make a whole batch, because they freezes so well.

I added lots of veggies in the rolls, you can add more or other veggies, you prefer. If you are wary of using ready made wrappers, you can use homemade ones. I used Ching's all in one sauce and omitted oyster sauce, I love the all-in-one-sauce as it has all the flavors needed. If you cannot find it, you can use 1 tsp of oyster sauce instead along with soy sauce.

Notes: To defrost the wrapper, leave it at room temp for 30 min or overnight in the refrigerator
They tend to dry out pretty fast once they are left in contact with air, so cover with a barely damp towel or paper towel to keep them moist, dry ones tend to break while rolling. They are very very thin, so be a little careful with them.

Author: Nisa Homey.
RecipeSource: My mom (Amma)
Ingredients:
Spring roll wrappers: 15 to 20.
Chicken: 200 gms.(cook with little water, 1/2 tsp salt, 1/2 tsp pepper powder, and 1 tsp soy sauce. Once it is cooked, leave a tbsp of stock in the pan, take out the chicken and shred it.)
Onion: 1, sliced.
Garlic cloves: 5, sliced.
Carrots: 3.
Capsicum: 1.
Cabbage: 1/4 of a medium sized one.
Soy sauce: 1 tsp.
Ching's All-in-one sauce: 1 tbsp
Pepper powder: 3/4 tsp.
Oil: 1 tbsp and more to deep fry.
Salt to taste.
Little flour paste.(mix flour with water to make a paste)

Method:
Shred the chicken from the bone...keep this aside.

Get the vegetables ready.,,,,cabbage, carrots, capsicum, and onion.

In a large pan or kadai, heat 1 tbsp oil. Add in the onion and garlic cloves....stir fry it for a min.

Add in the vegetables and on high flame, stir fry for a minute. Add the salt.
Add one tsp soy sauce, one tbsp Ching's all-in-one sauce, 3/4 tsp pepper powder....stir well.

Add in the shredded chicken pieces...toss...toss...toss!

And the chicken stock, about 1 tbsp....stir fry for a min...and switch off the fire.

Either you can transfer the vegetables to a large plate and spread it out as this stops the cooking process and hence it does not loses its crunch (amma taught me this, so sharing with you).....but here I have just spread it on the kadai itself....the chicken filling is ready.

Once it has cooled down, take one sheet of wrapper and place 1 tbsp of the filling on the corner. (not more than 1 tbsp filling, the less the better, over stuffing the rolls makes them break while frying, and oil will seep in.

Fold over tightly.

Fold both sides tightly, make sure you do not leave any space or air pockets, this will make oil to seep in...and thus make it oily chicken roll.

And again roll.

Brush the sides with flour paste. .....and seal. Do the same with the rest. I keep them in a container and refrigerate it for 3 to 4 days or sometimes pop it in freezer .....and fry as an when kids demand one.