Date: Jun 15, 2020Posted by Admin
Spring Rolls originated from Asia, but in Nigerian spring rolls is a very popular snack, usually called a ”small chop” and served as an appetizer at parties and other festive occasions. There are several varieties, but the most popular one is filled with minced chicken and vegetables and wrapped in a spring roll wrapper. Here’s an easy recipe to follow
Cooking Time : 0 hrs 30mins
Servings :
Ingredients
- 1- Spring roll wrappers
- 1 medium onion thinly sliced
- Spring onions thinly sliced
- 1 medium Green capsicum cut into thin strips
- 1/2 small Cabbage finely shredded
- 10 tablespoons Power Oil
- Salt to taste
- 1/4 teaspoon White pepper powder
- 1 tablespoon Soy sauce
- 3/4 cup Bean sprouts 3/4 cup
- 2 stalks Spring onion greens chopped
- 1 tablespoon Corn flour/ corn starch
- Step 1. To make the stuffing, heat 10 tbsps. Power oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss
- Step 2. Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften
- Step 3. Take the wok off the heat and set aside to cool. Heat sufficient oil in a wok. Make a paste of corn flour with 2 tbsps water
- Step 4. Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly
- Step 5. Apply corn flour paste to open end and seal. Keep the rolls under a damp cloth. Gently slide into the hot oil and deep fry till golden and crisp.
- Step 6. Drain on absorbent paper. Cut into smaller pieces and serve
