A delightful twist on the classic spring rolls, featuring a crispy exterior and a flavorful chicken and vegetable filling.
Heat some vegetable oil in a wok over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the grated carrot, shredded cabbage, and sliced mushrooms to the wok and stir-fry for a few minutes until softened.
Stir constantly to ensure even cooking and prevent sticking.
Add the minced chicken to the wok and cook until it's no longer pink.
Break up the chicken into small pieces as it cooks for a uniform texture.
Season the mixture with white pepper, caster sugar, light soy sauce, and dark soy sauce, stirring well to combine.
Taste the mixture and adjust seasoning if necessary.
Mix the cornflour with a small amount of water to create a slurry, then add it to the wok to thicken the filling.
Ensure the slurry is smooth to avoid lumps in the filling.
Remove the filling from the heat and let it cool.
Cooling the filling prevents the wrappers from becoming soggy.
Place a spring roll wrapper on a flat surface and add a spoonful of filling near one edge.
Do not overfill to ensure the rolls seal properly.
Roll the wrapper tightly around the filling, folding in the sides as you go, and seal the edge with a dab of water.
Use a bit of cornflour mixed with water for a stronger seal.
Repeat with the remaining wrappers and filling.
Cover the prepared rolls with a damp cloth to prevent them from drying out.
Heat the vegetable oil in a deep fryer to 180°C (350°F).
Use a thermometer to maintain the oil temperature for even frying.
Fry the spring rolls in batches until golden and crispy, then drain on paper towels.
Avoid overcrowding the fryer to maintain the oil temperature.
Serve the spring rolls hot with your favorite dipping sauce.
Garnish with fresh herbs for an added touch of flavor and presentation.
