CHICKEN AND VEGETABLE SPRING ROLLS
A classic favourite, these crisp-fried snacks are one of China's greatest culinary exports. Serve with chili dipping sauce.
Provided by English_Rose
Categories Chicken Breast
Time 40m
Yield 6 large rolls
Number Of Ingredients 16
Steps:
- Using a sharp knife, dice the chicken into 1/4in pieces. Heat the groundnut oil in a wok over a high heat and stir-fry the chicken for 2-3 minutes, stirring all the time.
- Season with soy sauce and sprinkle with five spice powder before taking the chicken out of the wok and leaving on one side to cool.
- In a large bowl, mix the mushrooms, garlic, ginger, beansprouts, scallions, and sliced carrot. Add the cooled chicken and stir well to combine everything together.
- Place two spring roll wrappers on top of each other, and spoon two tablespoons of the chicken filling in the centre of the layered sheet.
- Mix the cornstarch with the water and use to brush over the wrapper edges - this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in, over the filling, and roll the wrapper into a cigar shape.
- Deep fry the spring rolls in hot oil, over a medium heat, until golden brown - about 3-5 minutes. Drain on absorbent paper before serving with sweet chilli sauce.
Nutrition Facts : Calories 1090.9, Fat 111.1, SaturatedFat 18.7, Cholesterol 24.2, Sodium 375.9, Carbohydrate 15.1, Fiber 1.3, Sugar 1.8, Protein 11.9
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