Chicken & Veggies Spring Rolls | Ramadan Recipes

Asalam o Alaykum and Ramadan Mubarak to each and everyone of you.

Today I'm going to make this chicken veggies spring rolls they're very crispy and super delicious. This is a snack that me and my family always make during Ramadan so it's kind a special recipe cause it reminds me of many good memories and my childhood.

So, I hope you'll enjoy it too!

Chicken & Veggies Spring Rolls Recipe

Preparation time: 1 hour
Serves: 5 people (15 spring rolls)

INGREDIENTS:

• 2 medium size potatoes, cut into strips (soaked in water and pinch of salt for 5 minutes)
• 2 cups boiled shredded chicken (1 breast)
• 1 large carrot cut into strips (1 cup)
• 1-1/2 cup green beans cut into small pieces
• 1/2 cup onion, diced
• 1/3 cup all purpose flour
• 15 spring roll wrappers
• 2 tbsp vegetable oil
• 1 tsp black pepper, ground 
• 3/4 tsp salt or to taste
• 1 large garlic clove, chopped
• 1/2 tsp red pepper flakes 
• 1/2 of a chicken stock cube (about 5 grams)
• water as needed
• oil for deep frying

DIRECTIONS:

Filling:

1. In a wok over high heat add oil, garlic, and onion. Fry for 1 minute.
2. Then add in shredded chicken and mix that well for 1 minute.
3. After that add seasoning (salt, red pepper flakes, chicken stock cube crushed and black pepper). Fry for another 1 minute.
4. Then add all the veggies, green beans, carrots and potato. Once again stir everything for 1 minute.
5. After that cover and let simmer on low heat for just 2 minutes.
6. 2 minutes later remove the lid and stir nicely the veggies and chicken mixture for few seconds. Turn off heat and transfer on a wide, flat platter to fasten the cooling process.

Flour paste:

In a small bowl add flour then add water gradually and continue mixing until it becomes a slightly smooth thick paste (in should not be too runny nor too thick).

Spring rolls preparation:

1. Peel a spring roll wrapper and place it on a chopping board so it forms a diamond shape.
2. In the bottom half of the wrapper place about 2 tbsp of the stuffing.
3. Then fold up the bottom corner over the filling and then fold in the sides of the wrapper and roll up again to enclose the filling. 
4. Secure the end of the wrapper with a bit of flour paste and one roll is done!
5. Repeat process with the rest of the wrappers until all the stuffing is finished.
6. Deep fry the spring rolls in oil for 2-3 minutes until golden brown.
7. Once golden brown remove from oil and transfer on a paper towel to remove excess oil.
8. Serve immediately with sweet sour Thai sauce and enjoy!