Chicken Spring Rolls Recipe
 In
Asia, there are so many types of spring rolls. Serve these easy to make
delicious deep-fried chicken spring rolls with your favorite dipping
sauce. It is healthy, light and ease to prepare.
Ingredients: (Makes 12-14 rolls)
For the Filling:
1 tablespoon vegetable oil
2 slices streaky bacon, diced
225 g/8 oz skinless chicken breast fillets,
thinly sliced
1 small red pepper, deseeded and finely
chopped
4 scallions, trimmed and finely chopped
2.5 cm/1 inch piece fresh root ginger,
peeled and finely chopped
75 g/3 oz mangetout peas, thinly sliced
75 g/3 oz beansprouts
1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons hoisin or plum sauce
For the wrappers:
3 tablespoons plain flour
12-14 spring rolls wrappers
300 ml/½ pint vegetable oil for deep frying
Shredded scallions, to garnish
Dipping sauce, to serve
Method:
Heat a large wok, add the oil and when hot
add the diced bacon and stir-fry for 2-3 minute, or until golden. Add
the chicken and pepper and stir-fry for a further 2-3 minutes. Add the
remaining filling ingredients and stir-fry 3-4 minutes until all the
vegetables are tender. Turn into a colander and leave to drain as the
mixture cools completely.
Blend the flour with about 1½ tablespoons of
water to form a paste. Soften each wrapper in a plate of warm water for
1-2 seconds, then place on a chopping board. Put 2-3 tablespoons of
filling on the near edge. Fold the edge over the filling to cover. Fold
in each slide and roll up. Seal the edge with a little flour paste and
press to seal securely. Transfer to a baking sheet, seam-side down.
Heat the oil in a large wok to 190°C/375°F,
or until a small cube of bread browns in about 30 seconds. Working in
batches of 3-4, fry the spring onions until they are crisp and golden,
turning once (about 2 minutes). Remove and drain on absorbent kitchen
paper. Arrange the spring rolls on a serving plate, garnish with
scallions tassels and serve hot with your favorite dipping sauce.
Happy Cooking,
Carol |
