The (Uni) student years of your life are (perhaps) the best times of your life. Yes really, because despite the constant nose buried in books, testing out the odd salmon in the sea (if you know what I mean) and the seemingly endless bankruptcy, it’s a pretty awesome period.

However to curb this empty wallet situation and simultaneously the need to meet up with your friends, potluck was the way to go. To those who don’t know, potluck usually meant each invitee brought a food item (when you’re in Uni here, it usually meant the girls each brought something to eat, the boys brought an interesting sort of bottled beverage) to a dinner party.

If you do ever have to encounter a potluck situation and your mind is rummaging for an easy yummy dish that has a low kitchen disaster ratio, do opt for some Spring Rolls.

All you need to do is to make the filling, wrap the roll and fry. Super convenient, delicious and will definitely be a favourite among your friends.



 

Ingredients

350g of minced chicken
3 carrots (large)
½ head of cabbage
½ lime
2 cloves of garlic
1 tsp of ginger (grated)
Oyster sauce
Soy sauce
Chilli powder
Salt
Pepper
Oil


20 spring roll sheets
1 tbs of corn flour
¼ cup of water



 

Directions


Juice the lime over the minced chicken, add a tablespoon of oyster sauce, soy sauce, a teaspoon of salt, pepper and two teaspoons of chilli powder and leave to marinade.

Meanwhile, wash carrots and cabbage and chop thinly.

Fine dice garlic cloves and set aside.

Add two teaspoons of oil to large non-stick saucepan and heat up on a medium high heat.

Add the chicken in to the pan, with two tablespoons of oyster sauce, a tablespoon of soy sauce, some salt and pepper and cook.

Once the chicken has cooked take it off the pan and set aside.

On the same but clean saucepan add a teaspoon of oil and heat up on a medium low flame.

Add the ginger, garlic and cabbage and sauté for a few minutes.

Next add the diced carrots, cooked chicken and combine.

Once the filling has combined well take it off the heat and let it cool.

In a small bowl, mix the corn flour and water.

Take a spring roll sheet, place it in a diamond shape (in front of you) on a slightly damp wooden cutting board.

Place tablespoon of the chicken filling on the lower (towards you) middle of the sheet.

Drag the corner point of the sheet (that’s from your side) over the filling, fold in and (using your finger) paste each side with some corn flour mix.

Roll it up and seal the last corner with a small and final stroke of corn flour mix.

Once each roll is done, on a medium high heat, heat up 1 ½ - 2 cups of oil in a heavy based pan.  

Gently drop each roll in to hot oil and fry until golden brown.



 

Disasters, Warnings and Tips


To avoid oil retention, after the rolls have fried, take ithem out of the oil and place them on paper serviettes.

Nothing like biting in to a warm and crunchy spring roll…Divine…

Add the zesty leaves of a few spring onions for the filling.

When using spring roll sheets, place a damp cloth on top of it, to prevent it from drying and becoming crumbly.

Oyster sauce sort of brings out the Asian flavour you're aiming for.

If any family member is reading this, I have NEVER attended a potluck where there were interesting sort of bottled beverages.

Have this with some awesome sauce (stay tuned for an awesome sauce).

Spring roll sheets are available in most supermarkets.

At a potluck I was always the coke bottle girl. Didn’t know to cook back then…  

Instead of using an egg wash, use the corn flour mix.

The wrapping of the spring roll is a little nerving, but it’s also an ideal way of showing you made an effort.

Add salt and pepper as you wish.



Text by Shazzana Hamid