CRISPY SPRING ROLLS
Ingredients
For the dough:
1 cup all-purpose flour
1 egg
¼ cup water
½ teaspoon salt
For the filling:
1 cup cooked and shredded chicken
1 cup grated carrot
1 cup grated zucchini
½ cup finely chopped scallions
½ teaspoon garlic powder
Salt and pepper to taste
For frying:
Adequate vegetable oil
Step-by-step preparation
1. Prepare the dough:
In a large bowl, combine the flour, egg, water, and salt. Mix until you get a soft, manageable dough. If you find it too dry, add a few more drops of water; if it’s too wet, add a little more flour.
2. Form the sheets:
Divide the dough into small portions and roll them out with a rolling pin until they form thin, even sheets. You can also cook them briefly in a non-stick pan to make them more resistant to rolling.
3. Prepare the filling:
Sauté the shredded chicken along with the carrot, zucchini, and scallions. Season with garlic powder, salt, and pepper. Cook for a few minutes until everything is well combined and fragrant.
4. Assemble the rolls:
Place a portion of the filling in the center of each sheet and roll carefully, sealing the edges with a little water or beaten egg to prevent them from opening when frying.
5. Fry the rolls:
Heat enough oil in a deep frying pan and fry the rolls until golden brown and super crispy on the outside.
6. Serve and enjoy:
Drain them on paper towels and serve them hot with soy sauce, sweet and sour sauce, or your favorite dip.
Bonus tip: If you prefer a lighter version, you can bake them at 200°C until golden brown. They’re just as irresistible!
