A super easy recipe.

About 3-kg minced chicken. One pack of frozen mixed vegetables. You can buy fresh vegetables, such as carrots, beansprouts, peas, peppers, shredded leaf cabbage, spring onions instead of frozen vegetable pack (you don't need to boil fresh vegetables)


3-kg boiled mince chicken
About 500 g mixed vegetables
3 Onions/spring onions, finely chopped
5 garlic cloves, finely chopped
Small piece ginger, finely chopped
Coriander, finely chopped
Green chillies, finely chopped
Cheese, grated
Light soy sauce,1 tbsp 
Dry spices of your own choice
Spring roll sheets, 90-120
1 egg beaten/flour paste/water
Sesame seeds, for sprinkling if you want
Oil, for frying


Wash hands, put apron on. After a quick boil to the minced chicken and vegetables, transfer to a bowl to cool slightly and drain off any excess moisture then mix everything together. Push the bowl aside.
To make the spring rolls, lay a layer of spring roll pastry on a clean work surface with a corner facing toward you. Place 2 tablespoon of the vegetable mixture on the corner of the pastry and begin to diagonally roll the pastry up tightly around the filling. When you get to the middle of the pastry, fold in the corners from either side and brush a little of the plain flour mixture on to the remaining corner, finish rolling up and press together to seal. Repeat with the rest of the mixture and pastry.

Fill a deep saucepan with oil and heat to 180°C. Deep-fry the spring rolls in batches for 15–20 minutes. If you don't want to deep fry. Heat oven to 200C/180C fan/gas 6. Put the spring rolls onto a baking tray. Brush with a egg and sprinkle with sesame seeds. Bake the rolls for 20-25 minutes or until golden brown and crispy. While the rolls are in the oven/frying, make the dipping sauce and cut a bowl of fresh salad. Eat it with dipping sauce and a plate full of salad.

ASMR COOKING VIDEO (please make sure to put headphones on)

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