Spring Roll wrapper 14-15 sheets
Chicken mince 300 g
Carrot 100 g
Cabbage 200 g
Spring Onions 2-3
Grated garlic 2 tsp
Grated ginger 1 tsp
Seasonings
Soy sauce 1 tbsp
Sesame oil 2 tsp
Sugar 2 tsp
White pepper 1 tsp
Salt 1 tsp
Flour glue ( 1 tbsp flour + 2 tbsp water )
Oil for frying
Instructions
Shred cabbage and carrot. Thinly slice spring onions. Sprinkle salt over the shredded carrot and cabbage. Set them aside for 10 minutes and squeeze the water out. Add chicken mince, carrot, cabbage, and spring onions in a large bowl. Season it with soy sauce, sesame oil, sugar, white pepper, salt, and sugar. Mix everything well.
Place the fillings in the wrapper, roll it tight and fold both sides. Seal it with flour glue.
Fry in the pre-heated oil at 350F/180C for 6-8 minutes or until crispy and golden.
Frying time can be varied according to the size of the spring rolls. Make sure to deep fry in hot oil and the rolls should be thin and not too thick.
Quick Note 
Rolls must be thin, not thick. Thick rolls won’t work well.
Oil temperature should be around 170-180°C.
Oil must fully cover the rolls for deep frying.
Do not overcrowd the oil and fry in small batches.
Cook 6-8 minutes until golden and fully cooked (75°C/165F inside).
If you’re a beginner cook, sauté the minced chicken first.
If you follow these, you’ll have no issues. Happy cooking!
