Ingredients:
Boneless chicken - half breast (drained and flaked)
onion - 1 small ( grated)
oil - 1/4 cup (for deep frying)
cabbage - 1/2 cup (finely choped)
carrot - 1 small (grated)
Tomato sauce - 2 tsp
chilly sauce - 2 tsp
soy sauce - 2 tsp
spring roll wrappers - 1 package
minced garlic - 1tsp
grated ginger - 1/2 tsp
bean sprouts - 1/2 cup
chopped coriander - 2 tsp
egg - 1 (beaten)
Method:
Heat oil in a pan over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes until the cabbage is just limp.
Add the chicken; continue to cook until heated through.
Stir in the sauces, toss to coat the mixture.
The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond.
2 tsp of the filling near the bottom corner of the wrapper and fold up to enclose the filling.
Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
Pour about 1-inch of oil in a tawa and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides.
Drain on paper towels before serving and serve hot.
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