Crispy Fried Chicken Spring Rolls |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe was featured on the Rhodes Around China TV series on the Hong Kong leg of the journey. Gary was taught to make these by a couple of local executive chefs. They are incredibly easy to put together, and very flavourful. I sometimes add bean sprouts and peas and corn and leave the meat out to make them vegetarian. Great as a snack, light meal or as part of a buffet. My family, especially the children, love them. Ingredients:
2 tablespoons peanut oil |
1 medium carrot (shredded) |
1 small cabbage (shredded) |
100 g mushrooms, thinly sliced |
200 g cooked chicken (shredded) |
1 pinch white pepper |
3 teaspoons caster sugar |
1 tablespoon light soy sauce |
1 teaspoon dark soy sauce |
2 teaspoons sesame oil |
2 tablespoons cornflour |
30 spring roll wrappers |
vegetable oil (for frying) |
Directions:
1. Heat the peanut oil in a wok. When hot, stir fry the carrot for 1 minute. Add the cabbage, mushroom, and chicken and fry for another minute, stirring all of the time.
2. Season with a little pepper; add the sugar, both soy sauces and the sesame oil.
3. Combine 2 tsp of the cornflour with about 3 tbsp of water and stir into the filling while still on the heat. Any juices will soon thicken. Remove from heat and leave to cool.
4. Combine remaining cornflour with enough water to make a thin paste. Lay out a spring roll wrapper and put 1 tbsp of filling across one end. brush the edges of the wrapper with cornflour liquid to help it stick.
5. Fold the two opposite edges of the wrapper over part of the filling and roll into a tight cylinder. Pinch the edges together to form a good seal.
6. Repeat with remaining wrappers and filling.
7. Heat the vegetable oil in a deep fryer, and cook rolls in batches until golden and crisp.
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