Chicken Vegetable Spring Rolls Food

CHICKEN & VEGETABLE SPRING ROLLS

Steps:

• Heat 2 tablespoon oil. Add sliced garlic followed by ginger paste.
• Add boneless chicken mince and cook for about 10 - 15 minutes till colour changes from pink to white. Use a wooden spoon or spatula to break up the mince while it's cooking.
• Season with a pinch of salt and white pepper.
• Once the chicken mince is cooked, add carrots followed by capsicum. Cook for about a minute and then add the cabbage.
• Add soy sauce, vinegar and sriracha sauce followed by salt and white pepper.
• Cook for about 2 minutes, during which the cabbage will start wilting and reduce in quantity.
• Toss the mixture to make sure the chicken, vegetables and spices get mixed together properly.
• Taste and adjust seasonings, if required.
• Take the filling off the stove, and let it cool down.
• In the meanwhile, mix flour and water in a small bowl to make a paste that will be used to seal the rolls.
• Carefully peel off one spring roll wrapper. Keep the others covered under a damp tea towel, so that they don't dry out.
• Place the wrapper in a diamond position. Place a very heaped teaspoon of filling on the bottom. Add more filling if you have larger spring roll wrappers. Roll up halfway, fold sides in, then finish rolling. Use the flour paste to seal the edges. Once the spring rolls are prepared, they can be frozen (see note for freezing instructions).
• To make the spring rolls, heat oil in a wok or large frying pan. Heat oil on medium heat and add 3 - 5 spring rolls in the oil and cook, turning occasionally until golden brown. Remove with a slotted spoon and transfer to a kitchen towel to drain. Continue frying the rest of the spring rolls.
• Serve hot with ketchup, sweet chili sauce, chili garlic sauce or green chutney.

CHICKEN SPRING ROLLS

Steps:

• Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
• Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
• Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.

CHICKEN AND VEGETABLE SPRING ROLLS

Steps:

• Soak cellophane noodles in hot water for 10 minutes, until tender.
• Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken, carrots, cabbage, and soy sauce and cook 2 minutes, until vegetables wilt. Stir in noodles and scallions and toss to combine.
• Arrange spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the center (from point to point). Roll up bottom point, tuck in sides and roll up. Using moistened fingers, wet the last point and roll up to seal.
• Arrange lettuce leaves in the bottom of a steamer basket or colander over simmering water. Place spring rolls on lettuce, cover and steam 5 minutes, until wrappers are translucent.

CHICKEN AND VEGETABLE SPRING ROLLS

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.