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Fried Spring Rolls with Curried Chicken Filling
This is a weekend snack recipe. Yesterday, I tried making Vietnamese-style spring rolls using Areerat's recipe. Today, I decided to make curried chicken spring rolls, inspired by Khun Pim's kitchen—her recipes are always delicious and look so appetizing! This one didn't disappoint either. I made a few tweaks because I love carrots and the spicy kick of black pepper, so I added extra. The result was just the flavor I wanted.
Fried Spring Rolls with Curried Chicken Filling
This is a weekend snack recipe. Yesterday, I tried making Vietnamese-style spring rolls using Areerat's recipe. Today, I decided to make curried chicken spring rolls, inspired by Khun Pim's kitchen—her recipes are always delicious and look so appetizing! This one didn't disappoint either. I made a few tweaks because I love carrots and the spicy kick of black pepper, so I added extra. The result was just the flavor I wanted.
Cooking Instructions
- 1
Finely chop the chicken and set aside. Peel the potatoes and carrot, and peel the onion. Wash everything thoroughly, then dice into small cubes and set aside. Crush the black peppercorns. Heat a pan with the cooking oil over medium heat. Add the onion and sauté until translucent. Add the chicken and cook until it starts to turn white. Add the potatoes and carrot, and stir to combine. Add the curry powder, turmeric, salt, black pepper, and evaporated milk. Stir well and taste to adjust the seasoning as desired. Cook until everything is done, then set aside to cool.
- 2
Once the filling has cooled, wrap it in the spring roll wrappers. If the wrappers are still frozen, let them sit at room temperature for about 30 minutes before using. (Wrapping instructions are omitted here, but you can find tutorials online. Don't worry if your rolls aren't perfect—they'll still taste great!)
- 3
After wrapping, heat plenty of oil in a pan for deep frying. Once the oil is very hot, fry the spring rolls over medium heat until golden brown. Increase the heat at the end to crisp them up, then remove and drain on paper towels. Arrange on a plate and serve hot. They're especially delicious with sweet chili sauce, fresh vegetables, or pickled veggies.
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