Ingredients
- About 500g skinless, boneless chicken breast
- 1 carrot (shredded)
- A bit of fresh ginger / finely chopped (substitute ginger paste or ginger powder)
- 1 cup grated cheese (any kind of cheese)
- 3-5 garlic cloves, finely chopped
- 2 pack spring roll pastry
- (cut in 3 pieces / used 6 x 16cm / its depend on pastry you buy)
- A dash of pepper and salt
- 1 tablespoon soy sauce
- 4 tablespoon flour
- 5 tablespoon water
Glue :
- With Thai sweet chili sauce or sriracha sauce
For the sauce :
Instructions
- 1. Boil water in a stock pot. When water is boiling, add breast chicken. Boil them for roughly 30 minutes till well cooked.
- 2. Once boiled, put the chicken in your food processor (cut them into 2 or 3 pieces) and pulse until it is finely chopped.
- 3. Make some glue by combing 4 tbsp flour with 5 tbsp water.
- 4. Peel the wrappers and cut into 3 pieces
- (depend on your wrappers / here I cut them to about 6cm x 16cm )
- 5. Put about 1 tablespoonful of the filling at one end of the wrapper. Then start rolling up from the bottom to make it triangle shape. When it is covered to the other end, put some glue to seal.
- 6. Heat the oil in a large wok at a medium heat. Put one to check if the oil is ready. If it sizzles, then start to put more of them to fry until it turns golden and is crisp
- Serve immediately with your favorite sweet chili sauce.
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