Sunday, November 7, 2010

Chicken Spring Rolls

500g boneless chicken breast cut in to small cubes
green cabbage (to make 1-1/2 cup thin strips)
2 medium carrots (to make 1 cup thin strips)
5 green onions, (to make 1/2 cup thin strips)
3-4  mushrooms (to make 1/2 cup strips)
3 slices fresh ginger root
3 garlic peeled cloves
1/2 tbs oyster/soya sauce
ground black pepper
1 chicken stock cube
1 packet, TYJ brand (or equivalent), 6 inch/50 sheets thin, frozen flour spring roll sheets
1 tbs vegetable oil for sauteing
2 cups vegetable oil for deep-frying


Filling -

Prepare the vegetables -
Green Cabbage - Quarter & thinly slice - Slice as thin as possible into 1-1/2" long strips.
Carrots - Peel and cut into 1-1/2" lengths. Slice as thin as possible and then julienne into thin strips.
Green Onions - Cut into 1-1/2" lengths. Slice and julienne into thin strips.
Mushrooms - Cut the mushroom caps as you would a hamburger bun. Julienne into thin strips.
Garlic - Peel & finely chop the cloves.
Ginger - Thinly slice into 3-4 slices. Julienne into thin strips and then chop.

Filling - Marinate Chicken with vinegar, salt and pepper.
Heat a saute pan on medium heat. Add vegetable oil. Add the ginger & garlic. Saute for a couple of seconds.
Add the chicken and saute till cooked.
Add all the remaining vegetables except for the mushrooms. Saute for about 2 minutes till the cabbage has blanched.
Add the mushrooms and saute for 1 minutes till soft. Add the oyster sauce, sugar, salt & pepper. Stir. Taste and adjust seasonings. Set aside to cool.

 Preparing the spring rolls -

Remove the spring roll pastry from the wrapping. Peel off the top sheet. Cover the remaining with a damp cotton cloth so they do not dry out.
Spread a spring roll sheet out with the corner pointing towards you. Keep a bowl of water handy. Dip a pastry brush in water & wash the sheet all over with water, but especially at the edges.
Place 1 tbs of filling in the lower corner of the sheet, just below the center line. Spread the filling into a sausage shape. Roll over the corner of the sheet over the filling.
Dip your finger in the water and apply water to the sheet on each side of filling. Fold the right and left sides of the pastry sheet over the filling.
Roll as tight as possible and when you get to the last triangular flap, dip your finger in water and apply water over the flap. Fold the flap over and press to seal the spring roll well.
Cook's Note - The water in the entire process acts as a 'glue' and seals the spring roll.
Continue the process till all the spring rolls are formed. Refrigerate for use later in the day, separating with parchment paper or continue deep frying.
In a deep frying pan, heat the oil for about 3-4 minutes on medium heat till very hot. Drop about 4 spring rolls at a time and fry for less than a minute till a light golden brown.
Flip the rolls throughout the frying process for uniform browning. Once the spring rolls are a light golden brown, remove with a slotted spoon onto a kitchen paper lined plate.
You can also re-heat the spring rolls once you have fried the entire lot by dropping them into hot oil for approx 30 seconds, just before serving.

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