700g skinless chicken breast - cut into pea-sized pieces
1 tsp fine salt
1/2 tsp sugar
1 tsp garlic powder
- Ingredient A -
40g fresh basil leaf - chopped
2 garlic cloves - finely chopped
150g grated cheese
1/2 leek (150g) - chopped
- Ingredient B -
1 tsp ginger powder
1 tsp curry powder
2 tbsp mayonnaise
1 tbsp soy sauce
For the sealing paste
2 tbs corn starch - mix with 4 tbsp water
1 packet of spring roll wrap (50 sheets)
1. In a frying pan, heat 1tbsp oil and fry chicken until no longer pink. Add salt, sugar and garlic powder to season. Let it cool down and set aside.
2. In a large bowl, add lukewarm chicken, ingredient A and ingredient B and mix well to combine evenly.
3. Carefully peel off a spring roll wrapper and place a spoon of filling on the bottom of wrapper. Roll up halfway, and then fold the both sides in and roll up again to finish. Seal with the sealing paste.
4. Heat a generous amount of oil (about 2 to 3 tbsp) in a large skillet over medium-high heat, and place the spring rolls, seam side down. Bake both side until nicely brown, turning occasionally. Transfer to paper towels to drain.