Name: Chicken Egg Spring Rolls with Red Sauce recipe by Priyanka Rath at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5
Ingredients: Spring roll wrappers - 16; Egg white - 1; Chicken Mince - 1 Cup; Oil - 2 tablespoons - For deep-frying; Garlic, chopped - 1 tablespoon; Ginger, chopped - 1 tablespoon; Cabbage shredded - 1/2 Cup; Carrots, cut into julienne - 2 medium; Soy sauce - 1 teaspoon; Oyster sauce - 5 teaspoons; Salt to taste; Crushed black peppercorns to taste; Refined flour (maida) - 2-3 tablespoons; Rice vinegar - 1/2 teaspoon; Crushed red chilies - 1/2 teaspoon

ABOUT Chicken Egg Spring Rolls with Red Sauce RECIPE

These Chicken Egg Spring Rolls are crisp on the outside and juicy inside.

Ingredients Serving: 5

Spring roll wrappers - 16
Egg white - 1
Chicken Mince - 1 Cup
Oil - 2 tablespoons - For deep-frying
Garlic, chopped - 1 tablespoon
Ginger, chopped - 1 tablespoon
Cabbage shredded - 1/2 Cup
Carrots, cut into julienne - 2 medium
Soy sauce - 1 teaspoon
Oyster sauce - 5 teaspoons
Salt to taste
Crushed black peppercorns to taste
Refined flour (maida) - 2-3 tablespoons
Rice vinegar - 1/2 teaspoon
Crushed red chilies - 1/2 teaspoon

Instructions

Heat oil in a non-stick pan. Add garlic and ginger and saute well. Add cabbage and carrot and toss on high heat.
Add chicken mince, soy sauce, 2 teaspoons oyster sauce, salt and crushed peppercorns and mix well. Cook on high heat for 2-3 minutes.
Now add egg white sauteed for 5 minutes. Now switch off heat and mix well. Transfer onto a plate and let the mixture cool.
Mix flour with some water to make a thick paste.
Place the spring roll sheets on a worktop. Put a portion of the cooked mixture on one side of each sheet and roll along with folding the edges. Apply the prepared paste on the edges and seal tightly.
Heat sufficient oil in a pan. Deep-fry the rolls till golden. Drain on absorbent paper.
Now Garnish chicken Egg Spring Rolls with Julienne Carrots and Lemon Wedges and Serve hot with the homemade Red sauce.

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