The Chicken and Vegetable Spring Rolls from Chinese Food Made Easy have to be one of my all time favourite appetisers, great for sharing at parties and they can be made ahead and cooked from frozen - perfect! I love to use chicken spiced with Chinese Five Spice Powder to give it a richer flavour. Together with crunchy vegetables and a choice of dips, such as Lee Kum Kee Sweet Chilli Sauce or Lee Kum Kee Hoisin Sauce, these rolls will be a real crowd pleaser! This recipe makes 12 medium rolls. Ingredients 2 small free range chicken breasts 1 tbsp vegetable oil 1 tbsp Lee Kum Kee Premium Light Soy Sauce 1 tbsp Lee Kum Kee Premium Oyster Sauce 1 tbsp Chinese five-spice powder 4 Chinese dried mushrooms soaked in hot water for 20 minutes 1 clove finely chopped garlic 2cm piece of root, peeled and grated ginger 75g/0.17lb bean sprouts 2 large, finely sliced spring onions 1 medium, julienned carrot 12 medium spring roll wrappers 1 tbsp cornflour 1 tbsp water 750ml/3.17 cups groundnut oil, for deep frying Finely chopped Chinese chives, for the garnish How to cook: 1. 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, then sprinkle with five spice powder before taking the chicken out of the wok and leaving on one side to cool. â€¨ 2. 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. â€¨ 3. 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.â€¨ 4. 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.â€¨ 5. 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. â€¨
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