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CHINESE SPRING ROLL RECIPE

CHINESE SPRING ROLL RECIPE (LC14265) - This Chicken Spring roll recipe is a beautiful blend of chicken and vegetables with sauce to make a healthy filling. This can be served as an appetizer.


Prep Time : 10
Cooking Time : 45
Resting Time : 55 Min

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Ingredient

Carrot

1 Cup

Peeled and sliced

Cabbage

1 Cup

Finely chopped

Ginger

1 teaspoon

Finely chopped

Garlic

5 cloves

Finely chopped

Spring onions

1/2 Cup

Finely chopped

Bamboo shoot

1 Cup

Sliced

White mushrooms

1/2 Cup

Sliced

Sesame oil

2 tablespoon

Chicken

500 grams

Ground

Sugar

1 teaspoon

Soy sauce

2 tablespoon

Chinese rice vinegar

1 tablespoon

White pepper ground

1/2 teaspoon

Spring roll pastry

As required

Cornflour

5 tablespoon

Water

As required

Vegetable Oil

As required


How to make CHINESE SPRING ROLL RECIPE recipe

1. The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.

2. Peel the carrot skin & slice it finely.

3. Finely chop the cabbage.

4. Finely chop the ginger & garlic.

5. Chop the spring onion, bamboo shoots & keep it aside.

6. Slice the mushroom finely.

7. Now heat seame oil in a wok. Add ginger & garlic & saute for 2 -3 minutes.

8. Add ground chicken & keep stirring for 5- 8 minutes or until it turns pale.

9. Add finely chopped bamboo shoots, carrot, sugar, soy sauce, sesame oil, rice wine vinegar & white pepper powder.

10. Add spring onion, cabbage, mushroom & stir well.

11. Place the wrapper on a flat surface & keep the mixture 2 inches from the corner that is closest to you.

12. To prepare the slurry, take a corn starch in a small bowl & mix it with water. Stir well to form a paste.

13. Roll the wrappers, folding the two ends up. Brush a bit of the cornstarch paste onto the corner of the wrapper & seal it.

14. To fry the spring rolls, heat the oil slowly over medium heat. Gently add the spring rolls one at a time, frying in small batches.

15. Deep fry the rolls until golden brown and transfer them to a sieve to remove excess oil.

16. Serve hot with chilli sauce


Equipment

Absorbent paper

Bowl - Small

Chopping Board

Cooking pot - Shallow with lid

Flat Bottomed pan

Spatula - Wooden

Tongs


Cuisines

Chinese Recipes