Chicken And Vegetable Spring Rolls

This is a great appetizer and it is tasty with using chicken spiced with Chinese five-spice powder to give it a richer flavour. Together with crunchy vegetables this is a more-ish indulgent appetizer suitable for sharing and making for larger crowds, as the rolls can be made ahead and frozen and then fried from frozen. Perfect! This recipe can make 12 medium rolls.

Recipe from Ching He Huang WebSite

              

Ingredients:

Chicken breast 2 small

Vegetable oil 1 tbsp

Low sodium light soy sauce 1 tbsp

Oyster sauce 1 tbsp, optional

Chinese five-spice powder 1 tbsp

Chinese dried mushroom 4, soaked in hot water for 20 minutes

Garlic 1 clove, finely chopped

Ginger 2cm piece of root, peeled and grated

Bean sprouts 75g / 0.17 lb

Spring onion 2 large, finely sliced

Carrot 1 medium, julienned

Spring roll wrapper 12 medium

Cornflour 1 tbsp

Water 1 tbsp

Groundnut oil 750ml / 3.17 cups, for deep frying

For the garnish

Garlic chives finely chopped

Preparation:

Using a sharp knife, slice the chicken into thin strips. Heat the groundnut oil in a wok over a high heat and stir-fry the chicken for 2-3 minutes, stirring all the time. Season with soy sauce and oyster sauce (if using), then sprinkle with five spice powder before taking the chicken out of the wok and leaving on one side to cool.

Drain the mushrooms, remove the hard inners stem and slice thinly. In a large bowl, mix the mushrooms, garlic, ginger, beansprouts, spring onions, and carrot. Add the cooled chicken and stir well to combine everything together.

Lay one spring roll wrappers out onto a flat surface, and spoon two tablespoons of the chicken and vegetable filling in the centre of the layered sheet.

Mix the cornflour with the water and use to brush over the wrapper edges - this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in, over the filling, and roll the wrapper into a cigar shape.

Deep fry the spring rolls in hot oil, over a medium heat, until golden brown - about 3-5 minutes. Drain on absorbent paper before garnishing with finely chopped Chinese chives (or spring onions) and serving with sweet chilli sauce.