CHICKEN VEGGIE SPRING ROLLS
- 2 chicken breasts, boiled
- 2 cups grated carrots
- 2 cups grated cabbage
- 4 spring onions, chop onions and green tops
- 1 tin bean sprouts
- 1 teaspoon 5 spice
- peach chutney
- ½ teaspoon of garlic and ginger paste
- packet of spring roll sheets (store bought)
- oil for deep fry
Mix all the vegetables together and let soften a little bit.
Shred the chicken into small pieces.
Mix chicken with a little bit of peach chutney and sprinkle a little bit of 5 spice over.
Mix chicken together with the veggies.
Spring Roll sheets:
Ensure that you keep a damp cloth over your spring roll sheets they will pull off easier then.
Watch a video on youtube to see how to roll the spring rolls if necessary.
Fill the spring rolls sheets with the veggie and chicken mix and fold.
Fry in oil till golden brown. Place on paper towel to drain excess oil.
Serve with sweet chilly sauce or plum sauce.
Note:
It does make a lot, so put the raw ready made spring rolls in the freezer for another day, and you can also refreeze your left over spring roll sheets, just wrap them in glad wrap.
Note: Elize de Kock
Because of the high water content of cabbage it is recommended to first soak it in a brine. Combine cabbage, lime juice, 1 tablespoon oil and ½ teaspoon salt in a large bowl; toss well.
Let stand 15 minutes. Thereafter drain and use it in spring rolls or tacos. Make sense to me. Must still try it.
Enjoy
Photo and recipe: Sharon Naude
