Chicken Veg Sprinrolls

We usually have a stash of these in our freezer for when there’s guests or when the snacking lords strike!

This is a batch recipe that makes around 30-35, depending on how much stuffing you use in each springroll.

2 large chicken breasts, boiled and shredded

1 cup bean sprouts

2 cups cabbage, thinly sliced or grated

2 large carrots, thinly sliced or grated

1 tbsp heaped black pepper (adjust to taste)

1/2 tsp salt

2 tbsp soy sauce

2-3 tbsp oil

1 tsp sugar

5-6 green chillies, finely choped (if not making for kids)

2 tbsp ginger paste

Spring roll pastry of your choice

Oil to fry or bake if you prefer

For the filling :-

Heat oil, saute the ginger for a few seconds and add the green chillies. Stir in the chicken, followed by the vegetables and stir fry them. Reduce the heat, sprinkle in the salt, sugar, black pepper, soy sauce and cook for 4-5 minutes continuously stirring. Remove from heat and let it cook down in a flat platter or bowl.

Stuff them into springroll pastry using a heaped tablespoon in each springroll. For binding the pastry together, whisk up an egg and use that as a binding agent.

To freeze them – let them freeze in a flat tray first before transferring them into freezer bags, so they don’t get stuck together. They freeze well for 3 months.

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