Chicken spring roll recipe
This is Chinese chicken spring rolls with plenty of vegetables recipe. It is a very good party finger food dish.
Servings 26 pieces
for marinating chicken
- 400 g chicken breast finely chopped or grounded
- ½ Tbsp light soy sauce
- ¼ tsp sugar
- ½ Tbsp minced garlic
- ½ tsp minced ginger
- 1 tsp cornstarch
- 350 g cabbage shredded
- 100 g carrot shredded
- 8 shiitake mushrooms finely chopped
- 26 egg roll wrappers
- 1 egg yolk
- 1 cup vegetable oil for frying
Season the chicken with the ingredients listed above and let it marinate few minutes.
Wash fresh shiitake mushrooms in salt water and squeeze it tightly, then slice it into thin slices. If you use dry shiitake mushrooms, soak it in warm water before using it. Place a frying pan over medium heat When it becomes hot, add about a tablespoon of oil, then add chicken and stir until chicken is cooked. When the chicken is cooked, divide the vegetables in half and add to pan about 1 minute intervals, stir until vegetables are soft.If you add vegetables all at once, you will get a lot of moisture. When it's finished, spread it out on a wide tray and let it cool.If there is too much moisture, pat dry it with kitchen paper.
To prevent the egg roll wrappers from drying out, cover with a wet towel and separate them one by one.
Put the egg yolk and half a tablespoon of water in a small bowl, mix well, and set aside.
Put a tablespoon of the fillings on a egg roll wrapper and roll it up. Follow to the pictures in the post.At the end, apply egg water on the edge and roll it up, and the egg roll wrapper will stick cleanly. Pour the oil for frying in a frying pan and wait for the oil to heat up over medium heat.It's the right temperature when you add a piece of the egg roll wrapper and bubbled right away.
Add the egg rolls and fry them to brown evenly, then put them on a kitchen paper to remove grease.