CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Chicken, Corn And Cheese Spring Rolls

1

  • Overview
  • Ingredients
    12 items
  • Directions

Chicken, Corn, and Cheese Spring Rolls are crispy and flavorful appetizers filled with a delicious mixture of chicken, corn, beansprouts, cheese, and spices, wrapped in spring roll wrappers and deep-fried to perfection.

  • 1 Onion
  • 30ml Sunflower Oil
  • 4 Garlic cloves
  • 30ml Finely Grated Ginger
  • 1 red chili
  • 400g Chicken Breast
  • 200ml beansprouts
  • 125ml Fresh Coriander
  • 125ml Chopped spring onion
  • 250ml Cheddar cheese
  • 1 tin Corn Kernels
  • 30ml Corn Flour
  • 24 spring roll wrappers
  • Water and flour paste (quantity not specified)

  • Saute the onion in the oil until cooked and starting to brown, then add the ginger and garlic. Cook for another minute then add the chicken and chili.
  • Stir fry until the chicken is cooked. Season well with salt and black pepper.
  • Add the beansprouts and cook until they are starting to wilt.
  • Remove from the heat and cool.
  • Add the coriander, spring onion, cheese and the corn and lastly mix in the corn flour.
  • Separate the spring roll sheets from one another and cover them with a damp cloth.
  • Make a paste with water and flour.
  • Place the spring roll wrapper on a flat surface so that a corner is facing toward you. Use about two tablespoons of the filling per spring roll, and spoon it about 5 cm from the corner that is closest to you.
  • Roll it over once, and, like you’re making a burrito, then fold over both sides.
  • Continue rolling it into a cigar shape. With your fingers, brush a bit of the corn starch paste onto the corners of the wrapper that is farthest from you to seal it.
  • Heat enough sunflower oil in a deep fryer to 160°C and fry the spring rolls until golden brown and crisp. Drain on kitchen paper and serve with a dipping sauce.
  • The spring rolls will also freeze very well.