Pakistani

Chicken and Vegetable Spring Rolls

Name: Chicken and Vegetable Spring Rolls
Total time: 30 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 300g chicken breast; 1 cup mixed vegetables (carrots, cabbage, bell peppers); 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp cornstarch; 1 tbsp oil; 10 spring roll wrappers; oil for frying; salt to taste

Crispy spring rolls filled with stir-fried chicken and mixed vegetables.

30 minutes4 servings

Method

Dice chicken and vegetables. Stir-fry with soy sauce, oyster sauce, and oil until cooked.
Mix cornstarch with 2 tbsp water and add to the mixture. Cook until thickened.
Place a portion of the filling in each wrapper, roll tightly, and seal with water.
Fry in hot oil until golden brown, 3-4 minutes per roll.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

Chicken Snacks Mains

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