Mini Spring Rolls Recipe
Ingredients
| 125g packet small spring roll wrappers | ||
| 2 chicken fillets | ||
| Carrot | 1 | |
| Bean sprouts | 1 Cup (16 tbs) | |
| Bamboo shoots | 230 Gram | |
| Shallots | 4 | |
| Soy sauce | 3 Teaspoon | |
| Pinch five spice powder | ||
| Plain flour | 1 Tablespoon | |
| Water | 2 Teaspoon | |
| Oil | 2 Cup (16 tbs) (For frying) | |
Directions
Slice fillets in half horizontally, then cut into narrow strips.
Combine soy sauce with five spice powder, add chicken, mix well, stand 20 minutes.
Scrape carrot, slice thinly, then cut into narrow strips.
Drain bamboo shoots, slice thinly, then cut into narrow strips.
Slice shallots diagonally.
Cook carrot, bean sprouts and bamboo shoots in boiling salted water 10 seconds, drain immediately.
Place 1/2 tablespoonful of vegetable mixture, 2 pieces of shallot and a piece of chicken diagonally to one corner of each wrapper.
Fold corner up to cover filling then fold in ends.
Roll up securely.
Seal end with combined flour and water.
Deep-fry spring rolls in hot oil until golden brown and cooked through.
Combine soy sauce with five spice powder, add chicken, mix well, stand 20 minutes.
Scrape carrot, slice thinly, then cut into narrow strips.
Drain bamboo shoots, slice thinly, then cut into narrow strips.
Slice shallots diagonally.
Cook carrot, bean sprouts and bamboo shoots in boiling salted water 10 seconds, drain immediately.
Place 1/2 tablespoonful of vegetable mixture, 2 pieces of shallot and a piece of chicken diagonally to one corner of each wrapper.
Fold corner up to cover filling then fold in ends.
Roll up securely.
Seal end with combined flour and water.
Deep-fry spring rolls in hot oil until golden brown and cooked through.
Chef
