Spring Rolls

My famous yet not so famous spring rolls. These are a family favorite. Every bite is crunchy and the spring roll itself has a delicious chicken filling inside. It’s a very simple recipe, nothing too complicated so you will be able to make these with ease. I have had a love and hate relationship with spring roll sheets. I remembering crying and getting so annoyed at the sheets every time they would break or pop while frying. I would try so hard to roll them with less filling or add dough mixture so that it would act like glue. But nothing ever seemed to work properly. I eventually realized its the spring roll sheets and if you are not using the right one nothing works. My favorite go to spring roll sheets are from spring home. You can find these in indian stores or any asian store, I have came across these at Walmart as well. These spring rolls fry so well and the best part is that they don’t need anything for binding purposes. Just dipping your finger in water and that helps it seal the spring roll. Lets get started with this crunchy yummy recipe.

Makes 12 spring rolls

Ingredients

1 lbs chicken thighs
Spring home spring roll sheets
1 tbsp whole black peppercorn.
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp coriander powder
1/2 tsp cumin powder
2 tbsp soy sauce
2 cups chopped cabbage
1 cup chopped bell pepper
A bowl of water

Directions

Start off by boiling chicken thighs with salt and some whole black peppercorn.
Remove the thighs from the water and shred.
In a bowl toss together the chicken and rest of the ingredients listed.
Heat oil for frying.
Gently pull off the spring roll sheet one at a time. For example remove one sheet then take a damp towel and cover the rest of the sheets. This prevents them from drying out.
Taking the sheet you will start to fill in the middle with about a table to two tablespoon of mixture.
Dip your finger in the water and then wet all four of the edges.
Start by taking one corner bringing it to the center, then pulling the sides to the center and finishing rolling it.