Chicken Spring Rolls
Chicken Spring Rolls
These can be prepared and frozen for a quick appetizer at a later date!
Author: Chef Kitty Poon
Serves: 36 to 40 Rolls
Ingredients
- ½ tsp sugar
- 1 tsp salt
- 1 egg
- white pepper
- 1 tsp soya sauce
- 1 tbsp fish sauce
- 1 lb ground chicken
- black fungus dried
- ⅓ cup diced carrots
- 1 small onion quartered
- 1.32 oz bundle of vermicelli bean thread
- 6” x 6” spring roll wrappers (50 sheet pack)
- canola oil to fry
Instructions
- Soak ½ oz of black fungus for 30 minutes, strain and set aside.
- Soak 1 bundle of vermicelli thread for 30 minutes, strain and set aside.
- Add carrot, onion, vermicelli thread, black fungus to
food processor and run until ingredients are finely chopped. - In a large bowl mix sugar, salt, egg, a pinch of white pepper, soya sauce and fish sauce. Add ingredients from food processor to mixture; stir. Add egg and, ground chicken stirring thoroughly.
- Spoon a heaping tablespoon of the filling mixture onto the centre of spring roll wrap. Have a small bowl of water nearby to dip fingers, for rolling. Fold two opposite edges towards
middle , fold one of the other corners over filling and roll so that the last edge or fold is on the bottom of the roll. Place on a parchment paper covered cookie sheet. To cook heat deep fryer to 350°F, add rolls to the canola oil and cook for 2 to 3 minutes until rolls start to float and are a light golden brown. - Serve hot with plum sauce.