Chicken Spring Rolls

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Minced garlic
1/2 tablespoon	7.5ml	Grated ginger
2 cups	474ml	Shredded Napa cabbage
1		Carrot - grated
1/2 cup	80g / 2.8oz	Bean sprouts
2 oz	56g	Bean thread noodles - blanched, chopped
8 oz	227g	Shredded cooked chicken breast
1 tablespoon	15ml	Hoisin sauce
1 tablespoon	15ml	Oyster sauce
2 tablespoons	30ml	Chopped coriander
1		Spring roll wrappers
1		Egg - beaten
		Vegetable oil - for frying

Recipe Instructions

Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.

Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.

Pour about 1-inch of oil in a skillet and heat to 350 degrees. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.

This recipe yields 10 spring rolls, 2 to 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B25) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.