Chinese Spring Rolls



¼ cup oil
450g chicken breast cut into small pieces
1 tbsp Supreme Ginger Garlic Paste
1 ½ tsp Supreme Chilli Flakes
1 tsp Supreme Coarse Black Pepper
3 green chillies, finely minced
Salt to taste
570g straight to wok vegetables
3 tbsp soy sauce
2 tbsp vinegar
1 cup sweet & sour sauce
300g hakka/egg noodle, cooked & drained as per packet instruction
30 sheets of spring roll pastry

Flour Paste:
Mix together,
¼ cup plain flour
¼ cup water


Heat oil in a wok over high heat. Add chicken, soy sauce, ginger garlic paste, minced green chillies, chilli flakes and coarse black pepper. Stir fry until chicken is fully cooked through. Add vinegar and sweet & sour sauce and bring to a boil. Now stir in vegetables and noodles. Cook until heated through. Check seasoning then remove mixture off the heat and set aside to cool. 

To fill: lay the spring roll sheet (like a diamond) and place ¼ cup of mixture near the bottom of the sheet. Brush edges with flour paste, then fold in the sheet on either side so that they overlap and roll tightly towards the top and seal end with flour paste. Repeat with remaining spring roll sheets and filling. 

At this point you can freeze the spring rolls. 
To cook: deep fry in hot oil until golden brown.

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