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Monday, December 1, 2014

chinese spring rolls

I think every Asian country have this kind of appetizer. In fact there is a couple of a similar dish in my own country but when u ordered this in Chinese restaurant, its different. These popular Chinese light bites, filled with chicken and crisp vegetables. It is so pack of flavor and u just want it again and again. so i tried to copy it and everyone loves it :D

here we go with the recipe.

  • 1 tbsp olive oil, plus extra for deep-frying
  • 250 gr skinless chicken breast fillets, chopped into small  pieces
  • 4 dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped
  • 1 tbsp light soy sauce
  • 1 tsp grated fresh root ginger
  • 100 gr beansprouts
  • 2 large spring onions, finely sliced
  • 1 small carrot, julienned
  • 1.5 tbsp oyster sauce
  • salt and pepper
  • spring roll wrappers, thawed if frozen (available from Asian supermarkets)
  • corn flour + water = paste for sealing

  1. Heat a wok until smoking and add the oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. season with salt and pepper. Wipe the wok clean with kitchen paper. 
  2. Place the grated ginger, beansprouts, 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. 
  3. 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. Repeat with the remaining spring roll wrappers and filling.
  4. Heat the wok over a high heat and fill the wok to a quarter of its depth with oil.  Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown.
  5. Transfer the spring rolls onto a plate and serve immediately with sauce.

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