Spring roll recipes: For weekend delight
Ingredients for the wrap:
All purpose flour
For the filling:
Chicken or any meat of your choice
Shombo (long red pepper)
Making the wrap:
In a bowl, using a baking measuring cup add:
1 cup all purpose flour
1 tablespoon corn flour
A little salt
A teaspoon of white vinegar
Mix properly before adding 1-1/3 cups of water then whisk them all together.
If there are lumps in the mix you have to strain it through a sieve to get that smooth consistency.
The dough is cooked a little just like you do pancakes, and it is done with these few steps:
Then in a none stick pan drizzle like 3 drops of vegetable oil to grease the pan all over, you can use a baking brush or your fingers, then scoop a potion of the mixture to make a thin layer on the pan then cook on low heat for two and a half minutes not allowing it to brown. After 2 minutes remove from heat then set aside repeat until you have exhausted your mixture. Set aside to cool.
MAKING THE FILLING
Season your meat with,
Then cook until tender, allow to cool down then, shred into small pieces and set aside.
Then shred your carrot and cabbage and shombo, cut your spring onions especially the sprouts.
In a pot heat up a little oil start by adding your carrot allow to cook for less for 1 minute then your
Cabbage, shombo, and spring onions, chicken ,pepper, salt and seasoning cube to taste. Do not allow your veggies to overcook.
Set aside a bowl of water or you can make a paste out of flour and water to serve as glue for the wrap.
On a clean work surface place one the wraps then scoop a small amount of filling onto the wrap , not directly on the center but just a little bit closer to the edge of the circle then wrap using water or flour paste as glue to hold it in place.
Repeat till you have exhausted your filling and wraps. Then fry on a medium heat till golden brown. Then your spring rolls are ready.