Ingredients

Method

1. 1

   Roughly chop the cilantro, carrot, garlic, onion, mushrooms, and leek.

2. 2

   Place the chopped vegetables into a food processor and pulse until finely minced. Set aside.

3. 3

   Slice the chicken thighs into smaller pieces.

4. 4

   Add the chicken and one egg to the food processor with the minced vegetables.

5. 5

   Season the mixture in the food processor with salt, chicken powder, oyster sauce, five-spice powder, cornstarch, sesame oil, and black pepper.

6. 6

   Blend all ingredients until they form a smooth, well-combined paste.

7. 7

   In a small bowl, mix the flour with water to create a paste. This will be used to seal the rolls.

8. 8

   Lay a spring roll wrapper flat on a cutting board.

9. 9

   Spread a thin, even layer of the chicken and vegetable filling over the entire surface of the wrapper.

10. 10

    Tightly roll the wrapper into a long, thin log.

11. 11

    Brush the flour and water paste along the final edge of the wrapper to seal the roll securely.

12. 12

    Repeat with the remaining filling and wrappers.

13. 13

    Using a sharp knife, cut the long rolls into smaller, bite-sized pieces, about 1.5 to 2 inches long.

14. 14

    Heat a generous amount of cooking oil in a deep fryer or a deep pot.

15. 15

    Carefully place the rolls into a frying basket or directly into the hot oil.

16. 16

    Fry the rolls until they are golden brown and crispy on all sides.

17. 17

    Once cooked, lift the rolls out of the oil and allow any excess oil to drain away.

18. 18

    Serve the crispy rolls hot, optionally with your favorite dipping sauce like ketchup or sweet chili sauce.