Step-by-Step Instructions

1. 1.Prepare the filling base

   Heat 1 tablespoon of oil in a pan. Add 8 cloves of chopped garlic, 1 inch of chopped ginger, and 2 cups of chopped spring onion (white part). Stir well and sauté for 1-2 minutes until fragrant.

2. 2.Add vegetables and seasonings

   Add 1 chopped carrot to the pan. Stir and cook for 2-3 minutes until the carrot is slightly tender. Then, add 0.5 teaspoon of salt and 0.5 teaspoon of pepper powder. Mix thoroughly to combine all ingredients.

3. 3.Combine with chicken and greens

   Add 250 grams of boiled and shredded chicken to the vegetable mixture in the pan. Stir well to ensure everything is evenly combined. Finally, add 2 cups of chopped spring onion leaves and mix until they are just wilted, about 1 minute. Remove the pan from heat and let the filling cool down completely.

4. 4.Assemble the spring rolls

   Take one spring roll sheet and place it on a clean surface. Put approximately 1 tablespoon of the cooled chicken mixture near one corner of the sheet. Fold the corner over the filling, then fold in the two adjacent sides. Roll the sheet tightly to form a cylindrical spring roll. Use a flour-water paste (not explicitly shown but commonly used) to seal the final edge.

5. 5.Deep fry the spring rolls

   Heat a sufficient amount of oil in a kadai (wok) for deep frying over medium heat. Carefully place the assembled spring rolls into the hot oil, making sure not to overcrowd the pan. Fry them until they turn golden brown and crispy on all sides, turning occasionally for even cooking.

6. 6.Serve

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