Cooking Instructions
- 1
Marinate chicken with all the marinating sauce in a small bowl. Set aside for around 15 minutes.
- 2
Heat up around 2 tablespoons of cooking oil in wok, add shredded chicken in and fry until there is no chicken colour any more.
- 3
Transfer immediately to avoid overcook since we will deep fry later.
- 4
Finely shredded other vegetables. Heat up around 1/2 tablespoon oil in wok and fry all the other side ingredients until slightly soft.
- 5
Sprinkle pinch of salt and mix well.
- 6
Prepare all the ingredients (fried chicken and side ingredients) and your spring roll wrappers. Whisk the slurry in a small bowl.
- 7
Assemble the spring roll one by one.
- 8
Pre-heat the oil for deep-frying in a small pot or a wok. When the oil is ready, place a chopstick in and there will be lots of small bubbles around it.
- 9
Or you can use leftover wrappers for testing.
- 10
The content can float on surface immediately.
- 11
Slowly slide the spring rolls in and deep fry in small batches.
- 12
Deep fry until the spring rolls become lightly browned.
- 13
Heat the oil around2-3 minutes.and then place all of the spring rolls in and then continue frying for 10 seconds. Watch carefully until the they are almost browned.
- 14
Then drain on a paper towel before serving. You can serve along with some of your favorite sauces.
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