Homemade Chicken Spring Rolls Recipe
These are the most tasty little treats.
I love to try to take something that I would traditionally buy or eat out, and experiment with making it at home. Often the results are not great and I realise why I was leaving it to the chef’s in the first place. But sometimes the result comes up roses. These spring rolls are a perfect example of that. Delicious, tastier, healthier and not too hard to do.
When I make them I always think of Poh Ling saying on one of her early cooking show’s
if a recipe does not turn out very well, you can always wrap it in a spring roll wrapper and fry it. If it is still not good, you make a great dipping sauce. Everything tastes good deep-fried and with a dipping sauce.
A word of warning. They will probably be eaten faster than you can make them.
Homemade Chicken Spring Rolls Recipe
2 tbsp vegetable oil
2 cloves of garlic
2 tsp grated ginger
260g of minced chicken or shredded chicken breast
2 small carrots grated
6 canned water chestnuts, drained and chopped
4 spring onions finely chopped
90g of fine rice noodles
2 tsp of cornflour
2 tbsp of Oyster Sauce
1 tbsp of Soy Sauce
2 tbsp of chicken stock
1 tsp of sesame oil
1 packet of Spring Roll Wrappers from the Pastry section at the supermarket, thawed.
Extra 2 tsp of cornflour mixed with 2 tbsp of cold water.
1 litre of vegetable or peanut oil for deep-frying
Heat 1 tbsp of oil in wok over medium heat and then cook your ginger and garlic until aromatic (about 1 minute). Add in your chicken and stir through until cooked. Remove and place in a bowl.
Using the same pan/wok, add the other 1 tbsp of oil and then add the carrot, water chestnuts and spring onions. Stir fry until softened, about 2 minutes.
In a small bowl combine the cornflour, oyster sauce, soy sauce and stock. Then add this to the vegetables in the wok and cook for about 2 minutes, or until thickened.
Cook your rice noodles according to packet instructions and chop them up a little. Add them to the wok at this stage. Stir in the cooked chicken and sesame oil, and mix well. Allow the mixture to cool.
Select your first spring roll wrapper and place on a flat surface in front of you, with one corner facing down and the wrapper lying like a diamond in front of you. Cover remaining wrappers with a damp towel to stop them from drying out.
Place one tbsp of mixture in the bottom 1/4 of the wrapper and then tuck the bottom corner over, the two edges in and roll. When you reach the end, wet the edge of the wrapper with some cornflour/water mixture and seal. You should have a perfectly shaped spring roll. Repeat with remaining wrappers and mixture until it is all used up.
Heat the oil in a deep fryer, saucepan or large wok until it reaches about 190.c. Place the Spring rolls into the oil and fry until golden, about 1 minute. Remove from the oil and place on kitchen paper to drain. Continue frying the spring rolls until they are all cooked through.
Serve with your favourite dipping sauce.
Once you get this recipe and procedure down pat, you can mix it up a little. Try adding in different vegetables, or a different protein. Some of my favourites include tofu, shredded Bok Choy and I recently even tried some mashed sweet potato. The basic sauce, noodle, chicken recipe should set you in good stead though.
I hope you like them! Make them for a special occasion or just when you really crave something salty and crunchy. Yum!
Dani B is an enthusiastic foodie from Melbourne and Eat My Street is where she shares all her food finds, food loves and food stories. If you are love good food as much as we do we would love you to join in. Come and find us on Facebook or sign up.
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