Chicken and vegetable spring rolls

You cannot beat fresh made spring rolls just avoid two things. Mushrooms as they have a lot of water in them and after cooking I think they always go soggy. And makes sure you take your time to get every thing the same size so it all cook evenly.

You will need
1 tbsp sesame oil
200g/7oz skinless chicken breast fillets
1 tbsp light soy sauce
1 tbsp five-spice powder
1 tsp fresh root ginger
75g/3oz bean sprouts
2 large spring onions
1 carrot
1 tbsp oyster sauce
½ tbsp light soy sauce
Sea salt and ground white pepper
16 ready-made large spring roll wrappers
1 egg yolk

So fro this you want every thing in nice long strips , all about the same length as your bean sprouts if you can cut it that thin all the better. Then quickly cook your chicken barest in the sesame oil once it is cooked add it to a bowl.

Let the chicken cool down for a moment or tow then add all the other ingredients apart from the rappers and the egg yolk you will need them to rap them up . toss every thing together and then let it sit so the soy has time to soak in to the vegetables  and meat.

Next, make a little paste out of the egg and water a 50/50 mix.

Now to explain how to rap them is harder then just showing you but here we go , start with  two spring roll wrappers one on top of the other so that the corners are pointing upwards, downwards and to the sides like a star.

Then spoon two tablespoons of the fill into the centre and brush each pint of the star with the egg wash. Now bring the two opposite corners on the sides together. Keep your finger on those edges, bring the bottom corner up towards the middle and then roll the pastry up tightly towards the top corner. Now tuck the top edge in and seal it with a little more egg wash. .

Now all you have to do is fry them in hot oil for about 15 to 30 seconds until the rapper goes golden brown and crispy. Put them on some kitchen foil to soak up any excess oil and serve immediately.

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