Spring Roll Filling

Crisp and crackly, full of tender yet crisp veggies. This recipe of spring roll filling is more on the Chinese version. If you have a chicken breast handy, cook it separately in butter. Season with ginger and garlic paste along with a dash of red chilli and salt. Once cooked, shred finely and add to the done vegetables. Now this is an optional step. For totally vegetarian filling just go ahead with the recipe.

The trick for making good spring rolls is not getting the vegetables completely cooked and soggy. Moisture ruins the wrap and then storing and defrosting becomes a disaster. Keep the flame on high throughout and cook the veggies for few minutes only. And do not add the salt till the very end. Salt makes the veggies wilt and lose moisture and that’s a big NO NO.

This recipe will make 20 spring rolls.

Here is what you’ll need:

1 cup shredded cabbage

1 carrot grated

1 spring onion

¼ capsicum sliced

1 tbsp corn / olives/sprouted mung beans

1 tsp lemon juice

½ tsp black pepper

2 tbsp butter

1 tsp soy sauce

Salt as per taste

Method:

1. In a large wok, heat butter and add the cabbage and spring onions. Stir fry on high flame for a minute or two.
2. Add the grated carrot and capsicum. Toss the vegetables around for another couple of minutes.
3. Add the soy sauce, black pepper and salt and switch off the flame.
4. Mix in the spring onion leaves, corn/olives/sprouted mung.
5. Squeeze in the lemon juice.
6. At this point add the shredded chicken pieces if prepared. (Optional)
7. Your filling for the spring roll is ready.

For chicken:

1 chicken breast cubed

1 tsp ginger garlic

1 tbsp butter

½ tsp salt

½ tsp red chilli powder

Method:

1. Heat the butter in a pan. Add the ginger garlic along with the chicken.
2. Sprinkle the salt and red chilli.
3. Once the chicken gets completely cooked and soaks up all the moisture switch off the flame.
4. Once cooled, shred it into fine pieces and add it to your veggies.

Now now! Don’t judge my pictures and don’t ask me how to neatly roll up the spring rolls. Me clumsy. Me messy. Me no neat. L This recipe is for making yummy delicious filling for the spring rolls. So go ahead. 

Recipe by Zohra Sada