Description
For the chicken filling:
• 1 kg chicken thighs
• Salt (to taste)
• 3 cloves garlic, crushed or paste
• 1 thumb-size ginger, grated or paste
• 1 tsp black pepper
• 1 tsp cumin seeds
• 1 tsp curry powder
• 1 tbsp oil
Vegetables:
• 3 cups grated cabbage
• 1 medium carrot, grated
• 1 white onion, chopped
• 2 spring onions, chopped (added at the end)
Other:
• Spring roll wrappers
• Oil for frying
Step 1: Cook & Shred the Chicken
1. In a pot, add the chicken, salt, garlic, ginger, black pepper, and cumin seeds.
2. Add just enough water to cook the chicken.
3. Let it boil until fully cooked and the water has dried out.
You want the chicken soft and flavourful — not watery.
4. Once cooled slightly, shred the chicken using your hands.
5. If you want it finer (like mine), pulse it in a mixer or food processor.
This makes the filling soft and easier to roll.
Step 2: Make the Filling
1. Heat 1 tablespoon oil in a pan over medium heat.
2. Add the shredded chicken.
3. Add a little more black pepper, cumin, and 1 teaspoon curry powder.
4. Mix well so the spices wake up again.
5. Add grated cabbage, carrot, and chopped onion.
6. Cook for about 5 minutes on medium heat.
7. Turn off the heat and let the mixture cool.
8. Add chopped spring onions and mix.
Fold & fry
Note: I added garlic powder and vegetable cube for an extra aroma and taste but it’s completely optional.
#fyp #springrolls #ramadan