For easy spring rolls
Spring roll wrappers
3 chicken breasts cut up in small pieces
2 cups of thinly sliced cabbage
3 carrots sliced thinly or grated
2 tbsp Soy sauce
2 tbsp Oyster sauce
2 tbsp Brown sugar
1 tbsp Sesame oil
2 tsp dried garlic flakes
Stir fry chicken in 2 tbsp cooking oil for 3-4 minutes. Add cabbage and carrots and stir fry for 3-4 minutes adding a bit of salt to taste. You still want the cabbage to retain a slight crunch. Mix the sauce ingredients together and add to the stir fry, cook on high heat till sauce is sticky and clings to ingredients. You don’t want excess fluid in spring roll.
Remove from heat and let the filling cool down completely. Warm filling causes steam that makes spring rolls soggy and not suitable for frying.
Place around a tablespoon of filling and roll spring roll according to packet instructions. Place a damp cloth over any exposed spring roll wrappers to keep them from drying out. If you need to seal the spring roll, use a corn starch slurry (1 tsp corn starch and 3 tsp water mixed) as glue to prevent the spring rolls from opening up during frying.
Fry spring rolls in cooking oil heated to 175 degree Celsius. Don’t crowd them and fry 4-5 at a time, to prevent the oil temperature dropping too much. Place on paper towels to drain excess oil. Serve warm with a cool salad, and sweet chilli sauce for dip.