Crispy Fried Chicken Spring rolls

Crispy Fried Chicken Spring rolls

These are delicious! I was surprised... Sweet and tangy! Yesterday, attended Waldo's 1st birthday and we bought a roast chicken from Safeway to the party. And we had so much of the leftover chicken I decided to shred it into pieces and made chicken porridge today. After making the chicken porridge, there were still more shredded chicken left and so I researched online and chanced upon this nice easy recipe. Carrots checked! Popiah skin checked! Cabbage checked! Mushrooms checked! Shredded chicken meat checked! So crispy fried chicken spring rolls here we go!



Ingredients (Makes approximately 30pieces)
-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 veg oil in a deep fryer,and cook rolls in batches until golden and crisp.

Serve with your favorite sauces... Chili sauce, ketchup, mayonaisse?!