Ingredients:
300 grams minced chicken breast-
250g cabbage (finely shredded/grated)
4 medium sized carrots (peeled, grated)
100ml Chicken stock-
1 finely cut green bell pepper
A handful of green peas
1 small onion, minced or finely sliced
Spices (stock cubes, curry, black pepper)
Vegetable oil for frying
15 Spring roll wrappers( you can buy from stores)
For the binder
1 tablespoonful all purpose flour
3 tablespoonful of cool water
Preparation for Nigerian Spring Rolls
- Place the grated cabbage into a pot, add the chicken stock and salt to taste and boil until the cabbage is tender. In the absence of chicken stock, you can make use of 2 stock cubes, salt and a little water.
- Add the grated carrots and the green peas and simmer until the carrots are tender. Then pour into a strainer and strain out the liquid from the vegetables.
- In a pan, heat up a cooking spoonful of vegetable oil, add the minced onions and garlic powder and fry a bit.Then add the minced chicken.
- Stir fry the minced chicken until the color changes from pink to white. Then add the stock cube(stock powder), curry powder, black pepper and mix thoroughly.
- Now add the strained vegetables and mix well into the chicken. Add the chopped green peppers and stir fry the mixture for just 2 minutes (remember that the veggies are already cooked). Put off the heat and leave to cool completely.
- In a small bowl, add a tablespoon of flour and a little water. Mix thoroughly and set aside. This would be used to bind the spring roll wrappers.
- Spread out the spring roll wrappers and add the filling. Fold together and seal the edges with the ”binder”.
- Heat up the oil until very hot and fry the spring rolls until crusty and brown. Place a paper towel to drain out excess oil .