Crispy Fried Chicken Spring Rolls

Name: Crispy Fried Chicken Spring Rolls
Ingredients: 2 tablespoons peanut oil; 1 medium carrot (shredded); 1 small cabbage (shredded); 100 g mushrooms, thinly sliced; 200 g cooked chicken (shredded); 1 pinch white pepper; 3 teaspoons caster sugar; 1 tablespoon light soy sauce; 1 teaspoon dark soy sauce; 2 teaspoons sesame oil; 2 tablespoons cornflour; 30 spring roll wrappers; vegetable oil (for frying)

13 ingredients

7 steps

Ingredients

2 tablespoons peanut oil
1 medium carrot (shredded)
1 small cabbage (shredded)
100 g mushrooms, thinly sliced
200 g cooked chicken (shredded)
1 pinch white pepper
3 teaspoons caster sugar
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
2 teaspoons sesame oil
2 tablespoons cornflour
30 spring roll wrappers
vegetable oil (for frying)

Directions

1

Heat the peanut oil in a wok. When hot, stir fry the carrot for 1 minute. Add the cabbage, mushroom, and chicken and fry for another minute, stirring all of the time.
2

Season with a little pepper; add the sugar, both soy sauces and the sesame oil.
3

Combine 2 tsp of the cornflour with about 3 tbsp of water and stir into the filling while still on the heat. Any juices will soon thicken. Remove from heat and leave to cool.
4

Combine remaining cornflour with enough water to make a thin paste. Lay out a spring roll wrapper and put 1 tbsp of filling across one end. brush the edges of the wrapper with cornflour liquid to help it stick.
5

Fold the two opposite edges of the wrapper over part of the filling and roll into a tight cylinder. Pinch the edges together to form a good seal.
6

Repeat with remaining wrappers and filling.
7

Heat the vegetable oil in a deep fryer, and cook rolls in batches until golden and crisp.