Chicken and Vegetable Spring Rolls
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
6 large rolls
ingredients
- 2 small boneless skinless chicken breasts, about 5oz each, without skin and boneless
- 1 tablespoon vegetable oil
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese five spice powder
- 4 dried Chinese mushrooms, soaked in hot water for 20 minutes and drained
- 1 garlic clove, finely chopped
- 1 inch piece fresh gingerroot, grated
- 3 ounces bean sprouts
- 2 scallions, finely sliced
- 1 carrot, finely sliced
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese five spice powder
- 12 spring roll wrappers
- 1 tablespoon cornstarch
- 1 tablespoon water
- 3 cups peanut oil, for deep frying
directions
- 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.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)