1. Wash chicken breasts and cut into shreds;
2. Add light soy sauce, cooking wine, salt, chicken essence, starch and stir evenly and marinate for about an hour;
3. Red cabbage squeezes out the water;
4. White radish peeled and shredded;
5. Heat the pan with cold oil, pour shredded white radish and fry until cooked;
6. Put the marinated chicken shreds into the hot oil pan and fry it for a while to change the color;
7. Prepare some starch water;
8. Put an appropriate amount of shredded chicken, red cabbage, and radish on the spring roll skin;
9. Roll up one side first, and then fold the two sides toward the middle;
10. Then roll it to the other side and wrap it up, and seal it with a little starch water;
11. Put it in a hot oil pan and fry it until the skin is golden brown;
Tips:1. The red cabbage used here is cooked, so there is no need to stir-fry, it is sour and appetizing, and it's greasy;
2. Fried chicken shreds don’t take too long, as old age will affect the taste;
3. Use oil-absorbing paper to absorb the excess oil on the fried spring rolls to eat healthier;
4. Wrap the fillings after they are allowed to cool, so that it is not easy to break the skin and leak;
5. Do not roll the skin too tightly when filling the stuffing to prevent the swelling skin from cracking during frying.
