Chicken Spring Rolls

Flaky, homemade pastry filled with chicken, carrots, cabbage and baby corn, deep fried until crispy and golden, with homemade sweet and sour sauce.

INGREDIENTS - FILLING

Chicken Breasts 4
Crushed Garlic 1 teaspoon
Grated Ginger 1 teaspoon
Chilli, finely diced 1 teaspoon
Soya Sauce 1 tablespoon
Olive Oil 2 tablespoons
Salt & Pepper
Carrots 4
Small Cabbage 1
Baby Corn 1 packet

METHOD - FILLING

Slice the chicken breasts in half and place in a bowl with the garlic, ginger, chilli, soya sauce, olive oil, salt and pepper and allow to marinade for an hour. Place a frying pan on a medium-high heat, when the pan is hot add a slash of olive oil and fry the chicken until browned on both sides and remove from the heat. Once cool slice into strips and set aside. Peel and julienne the carrots, finely shred the cabbage, and slice the baby corn into thin strips and set aside.

INGREDIENTS - PASTRY

Cake Flour 250ml
Baking Powder 2ml
Salt Pinch
Butter 15ml
Egg 1
Water 25ml
Sunflower Oil for deep frying

METHOD - PASTRY

Sift the flour, baking powder and salt into a bowl and rub in the butter. Whisk the egg with the water and add to the dry ingredients, and mix together until a dough is formed, then knead until smooth. Roll out the pastry to a thickness of about 1mm, I used a pasta machine but you can also use a rolling pin on a lightly floured surface. Cut the pastry into rectangles approximately 150mm x 110mm. 

Tightly place a few pieces of chicken, carrot, cabbage and corn on the left side of the rectangle leaving a gap to the edges (top, bottom and left). Dip your finger into some water and rub on the edges of the pastry, then fold up the top and bottom and roll, the filling should be covered twice. Deep fry at 180˚C until golden the pastry is bubbly and golden.

 Enjoy with a dipping sauce.