Chicken Spring Rolls
Crisp deep-fried spring rolls packed with curried chicken mince, grated vegetables and sweet kecap manis, served with more kecap manis for dipping.
Ingredients
| 1 kg | chicken mince | |
| 1 tsp | 5 ml | garlic |
| ½ | green chilli, finely chopped | |
| ½ tsp | 2.5 ml | curry powder |
| 1 | carrot, grated | |
| 1 | zucchini, grated | |
| 3 | spring onions, chopped | |
| ¼ cup | 60 ml | kecap manis |
| 500 g | spring roll wrappers (gow gee wrappers) | |
| 3 tbsp | 45 ml | canola oil |
| 100 ml | kecap manis, to serve |
Instructions
- Brown the chicken mince in a little oil.
- Add the garlic, chilli, curry powder, carrot, zucchini and spring onions.
- Cook until the vegetables collapse.
- Add the ¼ cup kecap manis and fry until reasonably dry.
- Transfer the mixture to a bowl and cool for 1–2 hours.
- Place 1 tablespoon of mixture onto the middle of the bottom of a spring roll pastry sheet.
- Fold in both the left and right sides, then roll up. Seal the end with a little milk.
- Fry the spring rolls in canola oil in batches until golden.
- Serve with kecap manis.
Notes: The spring rolls can be frozen and cooked from frozen or defrosted. Kecap manis is found in the Asian food section or near the soy sauce.