Chinese Meat Spring Roll (春卷）

Chinese Meat Spring Roll (春卷）is one of the very popular home cooked dishes prepared for celebrating occasions like Chinese New Year or the village Wedding events, etc. This is a 'must-have' dinner selection serves at my family Chinese New Year Eve. 

Pork is commonly used for the fillings. For this recipe, I have replaced pork with chicken breast meat, so that Malaysia's Muslim friends can also enjoy this recipe.

Also, I personally do not enjoy the strong seasoning flavor of Chinese Five-Spice Powder and just use pepper, chicken stock and sugar. You can go for  seasoning variations based on your taste bud preference.

Chinese Chicken Spring Roll 雞肉春卷

Ingredients :

A: fillings
Chicken Breast 250g, cut to stripes. (or a Soup Bowl)
Onion, 1 piece, finely chopped
Garlic 1 glove,  finely chopped
Carrot 1/2 piece, finely chopped
Egg 1 piece

B: Bean Curb Skin Wrap

C: Seasoning -
Pepper a dash
Oyster sauce, 2 tsp Chicken stock, 1 tsp
Five Spice session 1/3 tsp
Corn flour. 1 tablespoon

Method- How to cook Chicken Meat Spring Roll

1. Chicken breast can be cut to stripes minced . I prefer stripes as the it is giving a better chewable texture. Placing in the mixing bowl
2. Add all seasoning, mix well, set for about half an hour.
3. Add egg and corn flour before wrap
4. Cut Bean Curb skin wrap into piece size of approx 10cm x 14cm,

5. Wrap the fillings into the shape of cylinder

If Using Wok for cookinga. Heat oil in the non-stick pan
b. Place the Spring Rolls into the heat oil, ensure both side of the spring roll are cooked when the spring rolls turn golden brown. Remove spring rolls from the pan, drain off excess oil, leave to cool,
c. Cut into bite-able size,  Ready to serve.

If Using Air Flyer
a. 200C , 12 to 13min
b. Leave to cool, cut into biteable size. Ready to serve. Have fun in your kitchen!