Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Saturday, October 16, 2010

Chicken Spring Rolls

Recipe No: 98
This is a perfect finger food that can be served as an appetizer or as a simple nibble on a comfortable afternoon together with Tea. Something different to make with the left over Rotisserie Chicken. If you are a Vegetarian just substitute the Chicken with Mushrooms.
Ingredients                                                      Makes 16-18
  • Vegetable Oil………………………..2 Tablespoons
  • Bean sprouts……………………..…1 Cup
  • Green/ Spring onions…………....1 Cup (Slice into thin long strips. About 1 bunch)
  • Carrots…………………………...…...2 (Slice into thin long strips)
  • Shredded Cooked ..Chicken..….1 ½ Cups
  • Salt……………………………….…….1/2 Teaspoon
  • Brown Sugar……………………..…1 Teaspoon
  • Light Soy Sauce………………..….1 Tablespoon
  • Rice Wine……………………….…...1 Tablespoon
  • Spring Roll Wrappers………...…9 Large or 18 Small
  • Corn Flour…………………..……...1 Tablespoon + some for spreading on the bottom of the plate.
  • Oil for deep frying
Method of Preparation
To make the Filling
  1. Cut Green Onions and Carrots into thin shreds roughly the same size of Bean Sprouts.
  2. Mix together Brown Sugar, Salt, Soy Sauce and Rice Wine and keep aside till ready to be used.
  3. Heat Oil in a pan on high heat until smoking and add Bean Sprouts, Carrots and Spring Onions and saute for around 2 minutes, stirring constantly.
  4. Mix in the Chicken for a minute and add the prepared Soy Sauce mixture.
  5. Mix everything together until dry and switch off the flame.
To make the Rolls
  1. Mix 1 Tablespoon of Corn flour with 1 Tablespoon of water and make into a thick paste.
  2. Prepare a plate by spreading a bit of Corn flour on the bottom.
  3. Start working with one Spring Roll Wrapper at a time. Here I am working with small wrappers. (If you are working with large wrappers, please read the ‘notes’ section carefully)
  4. Spread a teaspoon of filling on the wrapper diagonally as a thin line. Fold the lower half of the wrapper above the filling followed by the two sides.
  5. Brush the remaining portion of the wrapper with the Corn Flour paste and roll it all the way to the end tightly without any air bubbles.
  6. Arrange them on the prepared plate with the seam side down.
  7. Heat at least two inches Oil in a frying pan on high heat for deep frying.
  8. Fry the prepared rolls till they are golden brown in color.
  9. Serve hot with Soy Sauce.
Notes:
  • If you are using the big Spring Roll Wrappers, cut them diagonally into two. Place a Tablespoon of the filling one third of the way down the wrapper with the triangle pointing away from you. Fold the lower portion on to the filling, followed by the sides and roll the rest up tightly. Don’t forget to brush the Corn starch paste before rolling.
  • Dust off the extra Corn Flour before frying the Rolls. 
 



Make it, enjoy the deliciousness and 
serve it to your family with love…

1 comments:

Lucky Sign said...

wow... nice entry... ooks so delicious, thankyou for shearing. chowringhee satyaniketan

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