Ingredients:
- Arambagh’s Chicken Mince 1 cup
- Spring roll wrappers 12-16
- Oil 2 tablespoons + for deep-frying
- Garlic chopped 1 tablespoon
- Ginger chopped 1 tablespoon
- Cabbage shredded ½ cup
- Carrots cut into juliennes, 2 medium
- Soy sauce 1 teaspoon
- Oyster sauce 5 teaspoons
- Salt to taste
- Crushed black peppercorns to taste
- Spring onion greens chopped, 1-2
- Refined flour (maida) 2-3 tablespoons
- Rice vinegar ½ teaspoon
- Crushed red chillies ½ teaspoon
Method:
Step 1
Heat oil in a non-stick pan. Add garlic and ginger and sauté well. Add cabbage and carrot and toss on high heat.
Step 2
Add chicken mince, soy sauce, 2 teaspoons oyster sauce, salt and crushed peppercorns and mix well. Cook on high heat for 2-3 minutes.
Step 3
Reserve some of the spring onion greens and add the remaining, switch off heat and mix well. Transfer onto a plate and let the mixture cool.
Step 4
Mix flour with some water and mix to make a thick paste
Step 5
Place the spring roll sheets on a worktop. Put a portion of the cooked mixture on one side of each sheet and roll along with folding the edges. Apply the prepared paste on the edges and seal tightly.
Step 6
Heat sufficient oil in a pan. Deep-fry the rolls till golden. Drain on absorbent paper.
Step 7
To make the sauce, combine remaining soy sauce, vinegar, crushed red chillies, crushed peppercorns and reserved spring onion greens in a bowl. Add some water and mix well.
Step 8
Serve hot with the prepared sauce.
