Step-by-Step Instructions

1. 1.Sauté Aromatics and Vegetables

   Heat 1 tablespoon of oil in a pan. Add the chopped garlic, chopped ginger, and the white part of the chopped spring onion. Stir-fry for about 2-3 minutes until fragrant and slightly softened. Next, add the chopped carrot and stir-fry for another 2-3 minutes until it begins to soften.

2. 2.Season and Add Chicken

   Add half a teaspoon of salt and half a teaspoon of pepper powder to the vegetables. Stir well to combine the seasonings. Then, add the 250 grams of boiled and shredded chicken to the pan. Mix thoroughly with the vegetables and cook for 2-3 minutes until the chicken is heated through and well incorporated.

3. 3.Incorporate Spring Onion Leaves and Cool

   Finally, add the green part of the chopped spring onion leaves to the mixture. Stir for about 1 minute until the leaves are just wilted. Remove the pan from heat and allow the chicken and vegetable mixture to cool completely before assembling the spring rolls.

4. 4.Assemble Spring Rolls

   Take one spring roll sheet and place it on a clean surface (like a cutting board) with one corner pointing towards you. Place about 1 tablespoon of the cooled chicken mixture near the corner closest to you. Fold the bottom corner over the filling, then fold in the side corners towards the center. Roll the sheet tightly upwards to form a cylindrical spring roll. Use a small amount of flour paste (made by mixing flour with a little water) to seal the final edge of the roll.

5. 5.Deep Fry Spring Rolls

   Heat enough oil for deep frying in a kadai or deep pot over medium-high heat. Once the oil is hot (you can test by dropping a small piece of dough; it should sizzle and float), carefully place a few assembled spring rolls into the hot oil, ensuring not to overcrowd the kadai. Deep fry the spring rolls, turning them occasionally, until they are golden brown and crispy on all sides. This usually takes about 3-5 minutes per batch.

6. 6.Serve

   Once fried, remove the spring rolls from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Serve the chicken spring rolls hot with ketchup or your favorite dipping sauce.