NIGERIAN SPRING ROLL

Ingredient

• 250g  chicken breast
• 4 medium carrots 
• Half a cabbage 
• Spring roll wrappers
• 3 spring onions
• 1 stock cube
• 1 tsp cayenne pepper (optional)
• 1 tsp all purpose seasoning
• Vegetable oil
• 1 tsp grated garlic 
• 1 tsp grated ginger
• 2 tsp soy sauce
• 1 tsp flour
• 3 tsp cold water
• 1/2 cup chicken stock
• Salt to taste

How to prepare:
- First thing I do is wash cabbage, carrots, spring onions and chicken breast. Shred the cabbage and finely slice the carrot, spring onions and the chicken (some people choose to mince chicken).

- In a large pot place shredded cabbage, add chicken stock and boil until cabbage is tender. Add sliced carrots and simmer until carrots are tender. Pour into a strainer to strain out liquid from vegetables and place aside.

- Into a large frying pan heat up a spoonful of vegetable oil, add the spring onions, grated garlic and ginger, fry for a little bit then add shredded chicken.

- Fry the chicken until the colour changes from pink to white add stock cube, soy sauce, all purpose seasoning and cayenne pepper. Taste for salt and add as needed.

- Now add the vegetables to the chicken mixture, mix well and stir fry for about a minute or two. Remove from the heat and leave to cool completely.

- To fold spring roll,  first create the binder to seal the ends together, to do this combine flour and water and mix until there are no lumps.

-  Lay out wrapper to look like a diamond, place a spoonful of vegetable filling near the bottom corner on the wrapper making sure not to over fill the sheet.

- Take the tip of the sheet under the line of vegetable mixture and fold over making sure to tuck in, fold in the sides and continue rolling, with a pastry brush or clean fingers spread "binder" on the last corner.

- Into a large frying pan place enough oil to deep fry spring rolls and heat up. Fry spring rolls until golden brown.

- Remove fried spring rolls and place on a paper towel to drain excess oil.

For a different taste after vegetables have cooled down add about 2 tablespoons of mayonnaise before rolling in wrappers. I usually make a lot of these and keep them in the freezer before frying they can last about a week all you have to do is defrost, fry and enjoy.