Ingredients

For the Filling:

  • 2 cups cooked shredded chicken
  • 1 cup finely shredded cabbage
  • 1 medium carrot, julienned
  • ½ cup bell pepper, thinly sliced
  • ½ cup onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon red chili flakes
  • 1 teaspoon vinegar
  • 1 tablespoon cooking oil

For the Rolls:

  • 12–15 spring roll wrappers
  • 2 tablespoons all-purpose flour
  • 3 tablespoons water
  • Oil, for frying

Instructions

  1. Prepare the filling: Heat oil in a pan over medium-high heat. Add garlic and onion and sauté for 1–2 minutes.
  2. Add cabbage, carrot, and bell pepper. Stir-fry for 3–4 minutes until slightly softened but still crisp.
  3. Add shredded chicken, soy sauce, black pepper, salt, chili flakes, and vinegar. Mix well and cook for another 2–3 minutes.
  4. Remove from heat and allow the filling to cool completely.
  5. Make the sealing paste: Mix flour and water together to form a thick paste.
  6. Place one spring roll wrapper on a flat surface. Add 2–3 tablespoons of filling near one edge.
  7. Fold the sides inward and roll tightly. Brush the edge with flour paste and seal.
  8. Repeat with the remaining wrappers and filling.
  9. Fry: Heat oil over medium heat. Fry the spring rolls in batches until golden brown and crispy, about 3–5 minutes.
  10. Remove and place on paper towels to drain excess oil.