DIRECTIONS

• 1. Heat 2 tablespoon of oil in a large pan or a wok. Add the carrots and sauté for 2 minutes. Then add cabbage and sauté for a minute. Add shredded chicken and spring onions and mix well. Add salt, white pepper, soya sauce and vinegar. Stir and adjust seasonings if required. Set aside.
• 2. Arrange a work area for making spring rolls. The spring roll wrappers need to be covered with a damp cloth to make sure that they don’t dry out.
• 3. Take out one spring roll wrapper. Place about 2 tablespoon of filling in the bottom of the wrapper.
• 4. Moisten the edges with egg wash. Fold the bottom of the wrapper up and over the filling to enclose it and form a cylinder. Fold the right and left sides of the wrapper into the middle. Then roll the wrapper tightly up to the top. Make sure the roll is tightly sealed and the filling completely enclosed from all sides.
• 5. Set aside the spring rolls in a tray. Make the rest of the rolls until the filling is finished. The rolls can be deep fried as is or can be frozen for later use.
• 6. Heat oil on low-medium flame. Test the oil by adding one spring roll first and then add the rest. Make sure you only add 4-5 at one time so that the wok doesn’t get crowded and the temperature is maintained.
• 7. Frying frozen spring rolls: The spring rolls can be fried directly from the freezer, however, they need to be fried on a low-medium as it will take them 1-2 minutes extra versus frying them fresh.