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…