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Chinese Recipes -
Chicken Spring Rolls Recipe
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Chinese Chicken Recipes - Chicken Spring Rolls Recipe
Ingredients
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15ml/1 tbsp groundnut
(peanut) oil
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pinch of salt
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1 clove garlic, crushed
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225 g/8 oz chicken, cut
into strips
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100 g/4 oz mushrooms,
sliced
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175 g/6 oz cabbage,
shredded
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100 g/4 oz bamboo
shoots, shredded
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50 g/2 oz water
chestnuts, shredded
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100 g/4 oz bean sprouts
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5 ml/1 tsp sugar
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5 ml/1 tsp rice wine or
dry sherry
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5 ml/1 tsp soy sauce
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g spring roll skins
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oil for deep-frying
Method:
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Heat the oil, salt and garlic and fry gently until
the garlic begins to turn golden.
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Add the chicken
and mushrooms and stir-fry for a few minutes until
the chicken turns white.
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Add the cabbage, bamboo
shoots, water chestnuts and bean sprouts and
stir-fry for 3 minutes.
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Add the sugar, wine or
sherry and soy sauce, stir well, cover and stir-fry
for a final 2 minutes. Turn into a colander and
leave to drain.
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Place a few spoonfuls of the filling
mixture in the centre of each spring roll skin, fold
up the bottom, fold in the sides, then roll upwards,
enclosing the filling.
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Seal the edge with a little
flour and water mixture then leave to dry for 30
minutes.
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Heat the oil and deep-fry the spring rolls
for about 10 minutes until crisp and golden brown.
Drain well before serving.
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