APRON AND PANS - NIGERIAN SPRING ROLLS
Ingredients
Filling
300 grams minced chicken breast
250g cabbage, finely shredded/grated
4 medium sized carrots, peeled, grated
100ml Chicken stock
1 finely cut green bell pepper
A handful of green peas
1 small onion, minced or finely sliced
Spices(stock cubes, curry, black pepper)
Vegetable oil for frying
15 Spring roll wrappers
Wrapper
About 150 ml water
300 grams all purpose flour
2 tablespoonfuls Corn Flour (corn starch) OR potato flour OR tapioca flour
- Half teaspoon salt
The ''binder'' (flour mix)
1 tablespoonful all purpose flour
3 tablespoonfuls of cool water
Preparation
Rolls
1. Place the grated cabbage into a pot, add the chicken stock and salt to taste and boil until the cabbage is tender. In the absence of chicken stock, you can make use of 2 stock cubes, salt and a little water.
2. Add the grated carrots and the green peas and simmer until the carrots are tender. Then pour into a strainer and strain out the liquid from the vegetables.
3. In a pan, heat up a cooking spoonful of vegetable oil, add the minced onions and garlic powder and fry a bit. Add the minced chicken.
4. Stir fry the minced chicken until the color changes from pink to white. Then add the stock cube (stock powder), curry powder, black pepper and mix thoroughly.
5. Add the strained vegetables and mix well into the chicken. Add the chopped green peppers and stir fry the mixture for just 2 minutes (remember that the veggies are already cooked). Turn off the heat and leave to cool completely.
6. In a small bowl, add a tablespoon of flour and a little water. Mix thoroughly and set aside. This would be used to bind the spring roll wrappers.
7. Spread out the spring roll wrappers and add the filling. Fold together and seal the edges with the ''binder''.
8. Heat up the oil until very hot and fry the spring rolls until crusty and brown. Place a paper towel to drain out excess oil.
9. Alternatively, you can bake in preheated oven at 200°c, for 10-15mins. To do this, place the spring rolls on a baking tray, brush with a little oil and bake.
Wrapper
1. Mix all the dry ingredients together.
2. Add the water bit by bit as you mix the batter.
3. Mix thoroughly until you get a stretchy batter, then knead the batter by lifting it up and slamming it back in the bowl. Do this repeatedly until the batter is really stretchy, then cover and keep in the fridge for 2-3 hours.
4. After 2-3 hours, the batter would be a little solid but still stretchy. Heat up a non-stick pan and reduce the heat to low, scoop up the batter in your palm. Quickly make a thin circular smear in the pan.
5. As the sides of the sheets begin to pop up, lift it up and out and place on a plate. Cover with a damp towel. Repeat the process for the remaining batter.
Note
As the batter is used up, it will begin to make smaller wrappers, but by then, you already have enough for your spring rolls.
If the spring roll wrapper is too light for your liking, you can double it and use as desired.
Filling
300 grams minced chicken breast
250g cabbage, finely shredded/grated
4 medium sized carrots, peeled, grated
100ml Chicken stock
1 finely cut green bell pepper
A handful of green peas
1 small onion, minced or finely sliced
Spices(stock cubes, curry, black pepper)
Vegetable oil for frying
15 Spring roll wrappers
Wrapper
About 150 ml water
300 grams all purpose flour
2 tablespoonfuls Corn Flour (corn starch) OR potato flour OR tapioca flour
- Half teaspoon salt
The ''binder'' (flour mix)
1 tablespoonful all purpose flour
3 tablespoonfuls of cool water
Preparation
Rolls
1. Place the grated cabbage into a pot, add the chicken stock and salt to taste and boil until the cabbage is tender. In the absence of chicken stock, you can make use of 2 stock cubes, salt and a little water.
2. Add the grated carrots and the green peas and simmer until the carrots are tender. Then pour into a strainer and strain out the liquid from the vegetables.
3. In a pan, heat up a cooking spoonful of vegetable oil, add the minced onions and garlic powder and fry a bit. Add the minced chicken.
4. Stir fry the minced chicken until the color changes from pink to white. Then add the stock cube (stock powder), curry powder, black pepper and mix thoroughly.
5. Add the strained vegetables and mix well into the chicken. Add the chopped green peppers and stir fry the mixture for just 2 minutes (remember that the veggies are already cooked). Turn off the heat and leave to cool completely.
6. In a small bowl, add a tablespoon of flour and a little water. Mix thoroughly and set aside. This would be used to bind the spring roll wrappers.
7. Spread out the spring roll wrappers and add the filling. Fold together and seal the edges with the ''binder''.
8. Heat up the oil until very hot and fry the spring rolls until crusty and brown. Place a paper towel to drain out excess oil.
9. Alternatively, you can bake in preheated oven at 200°c, for 10-15mins. To do this, place the spring rolls on a baking tray, brush with a little oil and bake.
Wrapper
1. Mix all the dry ingredients together.
2. Add the water bit by bit as you mix the batter.
3. Mix thoroughly until you get a stretchy batter, then knead the batter by lifting it up and slamming it back in the bowl. Do this repeatedly until the batter is really stretchy, then cover and keep in the fridge for 2-3 hours.
4. After 2-3 hours, the batter would be a little solid but still stretchy. Heat up a non-stick pan and reduce the heat to low, scoop up the batter in your palm. Quickly make a thin circular smear in the pan.
5. As the sides of the sheets begin to pop up, lift it up and out and place on a plate. Cover with a damp towel. Repeat the process for the remaining batter.
Note
As the batter is used up, it will begin to make smaller wrappers, but by then, you already have enough for your spring rolls.
If the spring roll wrapper is too light for your liking, you can double it and use as desired.
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