Chicken & Vegetable Spring rolls Recipe
Ingredients
1T groundnut oil, plus extra for deep-frying
200g skinless chicken breast fillets, chopped into small pieces
4 dried mushrooms (has more flavor), soaked in hot water for 20 minutes, drained and finely chopped
1T soy sauce
1T five-spice powder
1T grated fresh ginger
75g beansprouts
2 large spring onions, finely chopped
1 small carrot, julienned
1T oyster sauce
salt and pepper
16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)
1 egg yolk, beaten
Method
Heat a wok or frying pan until smoking then add the groundnut oil, then add the chicken and mushrooms and fry for 2 minutes.
Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes.
Wipe the wok clean with kitchen paper.
Place the grated ginger, bean sprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper.
Stir well to combine.
Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides.
Spoon two tablespoons of the filling into the center of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling.
Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Carefully lower the spring rolls in small batches into the oil and deep-fry for 3 minutes, or until golden-brown.
Remove from oil and drain on kitchen paper.
Transfer the spring rolls onto a plate and serve immediately.
Please like & share our page Lynne’s Contrived Kitchen and follow our website for more free recipes at https://lynnemccarthykitchen.blogspot.com/
