Thursday, September 11, 2008

Chicken Spring Rolls

I see that this type of appetizer is pretty famous down here. One of my favorite snacks or for evening tea (again: tea!). For busy mommies, making this is no fun since it has several steps to process, but if you do it in "installment" then it's fun! Healthier (no preservatives, or MSG no high-sodium content *on the ingredients*), more delicious and believe me; it's CHEAPER!

SKIN - see risoles skin ingredients and process, except not using 'coating'

- 1 C Bean sprout
- 1 C Shredded Carrot
- 1 C chopped young bamboo shoots (wash thoroughly before you chop it)
- 1 C finely chopped cooked chicken breast
- 1 Tbsp cooking oil
- 1 tsp chopped garlic and 1 Tbsp sliced red-pearl onion
- 1 Soy sauce
- 1 Tbsp sesame oil
- Sugar (1 tsp) and pepper to taste

- For the filling: Heat the a medium size pan on a medium heat. Add the cooking oil and when it's hot enough, saute the garlic and the pearl onion until it brings delicious aroma.
- Add the chicken and toss around for a minute, then add sesame oil.
- Followed by the veggies, add soy sauce, sugar and pepper. Mix well. Cover and cook for about 2 minutes or until veggies are cooked.
- Taste it; adding sugar, pepper or soy-sauce if necessary.
- Remove from heat. Cool it.

Preparing the Spring Rolls:
- Get one skin layer; put it on a flat surface (cutting board or plate).
- Add 1 tbsp of the filling into the middle; fold the skin like an envelope style. Then roll.
- On the tip / end side of the skin, dab a little water (with your finger tip) to 'seal' the skin. Put aside
- When all the skin are used and you still have left over of the filling, you can use it for later making.
- Meanwhile, pour cooking oil into deep-fryer, setting it into 375 degree. When it's hot, put one by one of the spring rolls, allowing space in between them (so they won't get stuck to one another). When the skin is dry and golden colored, remove from the fryer. Dry with paper towel to remove the excess oil.
- Serve with peanut sauce and sambal ulek or hot sauce.

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