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Collection: Appetizers
Recipe By: Breenie54
Chicken Spring Rolls
Ingredients
- 500g chicken mince
- 1 onion, finely chopped
- 1T Garlic
- 2T vegetable oil
- 2 cup finely chopped wombok cabbage
- 3-4 carrots, finely julienned
- 1 can water chestnuts, drained, finely chopped
- 4 T chopped coriander
- 2T kecap manis
- 2 x Handfuls of Vermicelli, soaked, chopped
- 2 pkts Spring roll pastry
- *Dipping Sauce
- *1/2c white sugar
- *1/3c white vinegar
- *1T fish sauce
- *2T water
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Directions
- To a pan add the oil and cook the onion before adding the chicken.
- Once browned add the vegetables and kecap manis and cook 2 min.
- Take off heat and add vermicelli.
- Allow to cool.
- Working with 1 sheet at a time, roll 2T mix tightly and keep under damp tea towel. Freeze, keeping separate. Cook in 1-1/2” hot oil for 3-5 min until golden.
- Tips for Good Wrappers
- The best 2 ways to defrost spring roll wrappers: 1-overnight in the refrigerator 2-on the counter for 30 minutes. Once the wrapper are defrosted, open the package and immediately cover with a barely damp towel or paper towel to keep moist. The wrappers will dry out and crack quickly if left uncovered.
- If the wrappers dry out and are stiff, you can put a few wrappers on a plate, cover with a damp towel and microwave on medium for 10 seconds. The wrappers will soften up.
- Good spring roll wrappers are found in Asian markets. These are thin, fry up to a shatteringly thin crispy spring roll. Do not buy spring roll wrappers that you find in regular supermarkets near the produce section (usually refrigerated, next to the tofu). Those “pasta sheets” are way too thick and fry up to a chewy, thick, bubbly, hot mess.
- Keep the spring roll (or egg roll) sheets under barely damp cloth or paper towel. They dry out very easily. If they dry out, they break
- Chinese Spring Rolls Recipe Tips for Wrapping
- For the truly fanatical, there are 2 sides to the spring roll wrapper – but you have to look very very carefully. One side is smoother than the other. The smoother side should be outward facing. It’s really not absolutely necessary to even pay attention to this tip unless you a) want to have the very best looking spring roll and b) have good eyesight because the difference is really minor. The smoother side fries up just a tiny bit nicer looking. It’s purely aesthetics. Something my Mom taught me, so I’m teaching you.
- Place wrapper like diamond, as shown, on a clean, dry surface. Place 1 tablespoon of filling near corner. No more than that
- Less filling, the better. Overstuffed spring rolls break apart in the oil. 1 tablespoon is all you need!
- WRAP TIGHTLY
- Fold over the corner. Roll tight.
- Fold over left side.
- TIP: Leave no space or air pockets.
- Keep them all covered with plastic wrap to prevent drying out. They dry out easily.
- Chinese Spring Rolls Recipe Tips for Storing & Freezing
- Single layer only. If you put them on top of each other (without layer of plastic wrap between them, they will stick together. You can put another layer of spring rolls on TOP of the plastic wrap (but don’t’ forget to cover them too).
- If you want to freeze spring rolls – freeze them just like this. If you don’t have a freezer this big, then line up the spring rolls on a plate, with plastic wrap between each layer. Freeze. Once frozen, gather up all the spring rolls and put them in a freezer safe plastic bag. They have to freeze in a single layer, not touching. Otherwise, they’ll all stick together. Once they are frozen, you can store them however you want.
- When you’re ready to fry, heat up 1 1/2″ of cooking oil (canola, vegetable, rice bran, corn, peanut) to 350F.
- Chinese Spring Rolls Recipe Tips for Frying
- For deep frying, the wider the pot, the more oil you’ll need. But too small of a pot, you’ll only be able to fry a couple of egg rolls at a time. Woks are perfect – the round shape, concave shape means less oil is needed to fill wok.
- Ancient Chinese secret: Stick a wooden chopstick straight down in the oil just like this. If the oil bubbles around the wood, it’s hot enough. If no little bubbles around the chopstick = not hot enough. Mom taught me that. But make sure it’s wood or bamboo chopsticks – plastic ones melt. If you don’t have a wood chopstick, use end of a wooden spatula.
- * Put dipping sauce ingredients in a saucepan. Cook 2 min or until sugar dissolves.
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