Chicken Spring rolls

Gosh, these are such a classic. They’ve been made and eaten to death, but you still see yourself going for one more, whether it’s at your favorite restaurant or that trolley with all the fried food and chai. I personally like a higher vegetable to chicken ratio, but you do you. I also like a crispier roll, and you get that by frying low and slow. I love making a large batch and freezing these, but what I do t make sure there aren’t oil splatter flying all over the place is, I try taking the rolls out and leaving them on a kitchen towel as they slightly defrost. You can pat off the moisture before adding them to slightly hot oil, and you won’t get those bubbles or oil splatter.

Here’s what you need:

1 pack spring roll wrappers

1/2 pound chicken, cut into thin strips

1 tsp oil

1 Tblspn ginger paste

1 Tblspn sriracha

1/2 tsp salt

1/2 tsp black pepper

2 Tblspns soy sauce

1 Tblspn vinegar

1/2 tsp sesame oil

1 tsp corn starch

1 cup thinly sliced bell peppers

1 cup thinly sliced carrots

1/2 cup sliced green onions

1 Tblspn sesame seeds

equal parts flour and water mixed into a paste

Strat off by stir frying the chicken in the oil with the ginger, salt and pepper and sriracha.Once the chicken becomes opaque add the vinegar, sesame oil, corn starch and soy sauce and stir fry for a few minutes, till the chicken is tender. Add the carrots and bell peppers, sauté for just a minute or two, then add the green onions and sesame seeds. Let the mixture cool slightly, then begin to assemble.

I use two wrapper for each roll, to get a really crispy shell. Place some filling into one corner of the wrapper, placed in a diamond shape. Roll that corn towards the center, then roll the sides towards the center to overlap, then roll towards to top, using the flour paste to secure the wrapper.

You can fry them right away or freeze them. If you take them out of the freezer, make sure you let them sit out for about 15-20 minutes before frying, so you can pat off the condensation that forms so your oil doesn’t spatter. Fry in an inch of oil, on a medium low flame till the rolls are a golden brown. Serve with your favorite dipping sauce.

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