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Thursday, 12 April 2012

Spring Rolls

Ingredients:
  • 8 spring roll skins
  • 2 oz. thinly sliced chicken, cut into thin strips
Mixture A:
  • 1 tsp Chinese rice wine or sherry
  • 1 tsp coy sauce and cornstarch
  • A few grain of pepper
  • 2 dried large Chinese mushrooms, soaked in water and drained. Cut into strips.
  • 2 ½ oz. boiled bamboo shoots, cut into strips
  • 2 cabbage leaves, cut into strips
  • ½ tsp salt
  • Flour-and-water paste
  • Oil for deep frying plus 3 tbsp more oil 
 Directions:
  1. Combine the chicken and Mixture A. Let sit for 15 minutes.
  2. Heat 3 tbsp of the oil in a wok, and stir-fry the chicken briefly. Remove.
  3. Heat the remaining 1 tbsp oil and add the salt. Stir fry the vegetables, then mix in the chicken. Turn off the heat and let the filling cool thoroughly.
  4. Place some of the filling a little above the center of each spring roll skin. Fold the upper edge over the filling, turn in the 2 sides, and roll it down to the bottom. Brush the bottom edge with the flour-and-water paste to seal it thoroughly.
  5. Heat the deep-frying oil over moderate heat. Deep-fry the spring rolls until golden. Turn them frequently.
  6. Serve immediately with table seasonings.

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