CHICKEN SPRING ROLLS

STEP BY STEP CHICKEN SPRING ROLLS

Who doesnt love Spring Rolls??? There are soo many versions to this versatile starter. Vegetarian, seafood, chicken, pork etc etc… once you master the art of making them you can play around with the ingredients and each time your spring rolls will taste different. Makes an excellent party snack for kids and adults alike and you can freeze them too!! I served them with a spicy green chilli soy sauce which is basically green chillies, grated ginger, light soya sauce and sesame oil…DELICIOUS…..

STEP 1

STEP 1
for the filling
150 grams of chicken breast minced and marinated in :
a little grated ginger, light soya sauce, chinese rice wine (or brandy) salt, white pepper, sesame oil, (just a little of each)..for those who want to avoid the wine or brandy please do 🙂

1/2 cup of minced cabbage
2 chinese dried mushrooms, soaked in water for 2 hours, and chopped very fine
a handful of bean sprouts
a handful of chopped red capsicum
a handful of chives, chopped fine
a handful of spring onions
METHOD
in a hot wok, add the chicken mince (without oil) and sautee on high heat , breaking up the chicken into small small bits as you sautee it. When its not raw add all the vegetables except the bean sprouts. Add salt and a bit of soya sauce and sesame oil. Mix for a few seconds remove off the heat and add the bean sprouts and cool the mixture thorougly.Check and correct seasoning

STEP 2…The ingredients all ready..the filling, the spring roll wrappers and the beaten egg

STEP 3 put the filling on one side of the wrapper and dip a pastry brush into the beaten egg and apply on the edges of the wrapper

STEP 4 fold it like this

STEP 4
roll the wrapper tightly with the filling

All the rolls made perfectly

Deep fried spring rolls, cut into half and served with green chilli soya sauce which is light soya sauce, green chillies chopped fine, grated ginger and sesame oil

YUMMY!!!!!!!!!!!!

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