The ground chicken and cabbage filling was meant to go into dumplings with hand-rolled wrappers but Alex cut her finger and couldn’t roll the dough. I took over the cooking and used the filling to make fried spring rolls instead. These fried chicken spring rolls are delicious and best served with my special herb-and-seed fried rice.
If you can get ground chicken thigh meat, use it. Ground skinless breast meat is rather dry for this dish.
- 200 grams ground chicken
- 2 cups finely shredded white cabbage
- 1 teaspoon light soy sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon grated ginger
- 1 bird's eye chili finely chopped
- 1 teaspoon minced garlic
- 1/2 teaspoon sesame seed oil
- 1 tablespoon hoisin sauce
- 12 spring roll wrappers
- 2 cups cooking oil for frying
In a large mixing bowl, mix the ground chicken and cabbage until a homogenous mixture is formed.
In a small bowl, stir together the soy sauce, salt, pepper, ginger, chili, garlic, sesame seed oil and hoisin sauce.
Pour the sauce into the bowl with the chicken-cabbage mixture. Mix well.
Place one tablespoon of the filling on a spring roll wrapper, roll and seal with egg wash (see step-by-step illustration on how to wrap spring rolls). Repeat until all the filling has been used.
Heat the cooking oil in a wok or frying pan.
Fry the spring rolls over medium-high heat, in batches if your cooking pan is on the small side, until holden and crisp.