Chinese Spring Roll Wrapper Recipe Steps
For Filling
In a bowl, add Soya sauce, cornstarch, and black pepper powder and mix well.
Then add chicken in the cornstarch mixture and mix it well and leave it for Marination for about 10 to 15 minutes in the refrigerator.
Heat a sauté pan on high flame add 1 tablespoon of oil and fry the minced chicken until it turns brown and put it in another bowl.
Put a round bottom pan on high flame and add remaining oil in it.
Add green onions, garlic paste, and ginger paste and sauté it for 20 seconds.
Now add chopped cabbage and carrots in the pan and fry them until they become soft.
Add cooked chicken back into the pan and mix well. Let it cool once cooked.
For Wrapping the Chinese Spring Rolls
Mix cornstarch in two tablespoon water to make cornstarch slurry for binding.
Take a roll wrapper and cover with a damp towel to stop it from drying out.
Add 1 tablespoon of the chicken filling into the roll wrapper and roll it up securing it with the cornstarch slurry.
Once all the roll wrappers are filled with the filling fry them all until brown in cooking oil.
Chinese Spring Roll Wrapper is ready to serve with ketchup.