Fried Chicken Spring Roll

Fried Chicken Spring Roll
  • 4 cloves garlic - 3 chopped; 1 intact
  • 1½ large onion, ⅓ chopped; balance leave uncut
  • ½ cup red chilli, remove stem and washed clean
  • 1 teaspoon corn flour, mix with 20ml water 
  • 2 tablespoon sugar
  • 3 tablespoon vinegar
  • 6 pieces spring roll skin, thawed at room temperature for 30 minutes if kept in the fridge
  • 1 carrot, grated thinly
  • 2 cups cabbage, grated thinly
  • 60g or 2 pieces of medium sized chicken breast, chopped (or sliced thinly)
  • 2 egg whites
  • 1 tablespoon pepper
  • 2 cups cooking oil, to fry fillings and to fry the spring rolls
  1. For the filling: Heat 1 tablespoon vegetable oil in a wok. Fry chopped onion and chopped garlic until brownish and fragrant. Add chopped/sliced chicken and fry until chicken is cooked. Add cabbage and carrot. Fry until vegetable soften. Add egg whites into mixture and stir well. Keep frying until eggs are cooked and mixed well with other ingredients. Season with pepper and mix well. Remove wok from stove and set aside. Let cool for 20 minutes.
  2. For the sauce: Blend 1 clove of garlic together with the rest of the onion and red chilli. Add sugar and vinegar. Pour mixture into a wok and cook paste with medium heat. When mixture started to boil, add mixture of corn flour as a thickening agent. Remove wok from stove and pour sauce into a serving plate. Set aside to cool and sauce is to be served with fried spring roll.
  3. For the spring roll: Flattens a piece of spring roll skin on a clean surface making a diamond shape. Add 1-2 tablespoon of filling in the middle of the spring roll skin making a 3 inch lengthwise. Fold the bottom of the spring roll skin onto the filling and roll 1 time while compressing the filling. Fold both sides of the spring roll skin. Wipe the upper side of the spring roll skin with water and roll the spring roll tightly. Put spring roll on a plate with the folded side facing the bottom until ready to fry. Repeat for the rest of the spring roll skins with fillings until mixture are all used up.
  4. Frying the spring roll: Heat 2 cups of vegetable oil in a pot using a medium heat. Add spring roll one at a time and fry for about 2 minutes or until spring roll turns golden brown. Drain spring roll on a kitchen towel to remove excess oil and serve with sauce.