🥢 Crispy Chicken & Vegetable Spring Rolls

Ingredients
For the Filling:
1 lb (500 g) ground chicken
2 cups finely shredded cabbage
1 large carrot, cut into thin strips
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh grated ginger
3 tablespoons soy sauce
½ teaspoon black pepper
½ teaspoon salt, or to taste
1 tablespoon vegetable oil
For the Spring Rolls:
12–15 spring roll wrappers
1 tablespoon all-purpose flour
2 tablespoons water
Vegetable oil, for deep frying
👩‍🍳 Instructions
Heat 1 tablespoon of oil in a large skillet over medium-high heat.
Add the ground chicken and cook, breaking it apart, until fully cooked and lightly browned.
Add the minced garlic and ginger. Stir-fry for about 1 minute.
Add the cabbage, carrot, red bell pepper, and green bell pepper.
Stir-fry for 4–6 minutes, until the vegetables are slightly tender but still have some crunch.
Add the soy sauce, black pepper, and salt. Mix well and cook for another 1–2 minutes.
Remove from the heat and let the filling cool completely.
Place one spring roll wrapper on a clean surface. Add a small amount of filling near the bottom edge.
Fold the sides inward, then roll it up tightly.
Mix the flour and water to make a simple sealing paste. Brush a little onto the edge and seal the spring roll.
Repeat with the remaining wrappers and filling.
Heat the frying oil to 350–355°F (175–180°C).
Fry the spring rolls in batches for 3–5 minutes, turning occasionally, until golden brown and crispy.
Transfer to paper towels to drain excess oil.