Crispy Fried Chicken Spring Rolls

1. 1

   Heat the peanut oil in a wok. When hot, stir fry the carrot for 1 minute. Add the cabbage, mushroom, and chicken and fry for another minute, stirring all of the time.

2. 2

   Season with a little pepper; add the sugar, both soy sauces and the sesame oil.

3. 3

   Combine 2 tsp of the cornflour with about 3 tbsp of water and stir into the filling while still on the heat. Any juices will soon thicken. Remove from heat and leave to cool.

4. 4

   Combine remaining cornflour with enough water to make a thin paste. Lay out a spring roll wrapper and put 1 tbsp of filling across one end. brush the edges of the wrapper with cornflour liquid to help it stick.

5. 5

   Fold the two opposite edges of the wrapper over part of the filling and roll into a tight cylinder. Pinch the edges together to form a good seal.

6. 6

   Repeat with remaining wrappers and filling.

7. 7

   Heat the vegetable oil in a deep fryer, and cook rolls in batches until golden and crisp.

* Per serving · 4 servings · Values may vary.