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Ingredients
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Spring Roll Filling
Mango Ginger Sweet n Sour Sauce
Spring Roll Wrappers
Method
Prepare the Filling
- 1
Cook the Vegetables
In a large skillet, heat sesame oil over medium heat. Add leeks, carrots, and cabbage, and sauté for about 5 minutes until softened. Stir in garlic and ginger, cooking for an additional minute.
- 2
Combine the Filling
Add shredded chicken and soy sauce to the vegetable mixture. Stir well and cook for another 2-3 minutes. Remove from heat and let cool.
Make the Sweet n Sour Sauce
- 3
Blend the Sauce Ingredients
In a blender, combine diced mango, grated ginger, rice vinegar, honey, soy sauce, and water. Blend until smooth.
- 4
Thicken the Sauce
Pour the mixture into a small saucepan and bring to a simmer. Mix cornstarch with a little water to create a slurry, then add to the sauce, stirring until thickened. Remove from heat and set aside.
Assemble and Cook the Spring Rolls
- 5
Fill the Wrappers
Lay a spring roll wrapper on a clean surface. Place a few tablespoons of the chicken filling at the bottom of the wrapper. Roll it up tightly, folding in the sides as you go. Repeat with remaining wrappers and filling.
- 6
Fry the Spring Rolls
In a deep skillet, heat vegetable oil over medium-high heat. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Serve
- 7
Plate and Enjoy
Serve the crispy spring rolls hot with the mango ginger sweet n sour sauce on the side for dipping.
