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Dans la lune

December 31, 2017

Chicken cream spring rolls

Chicken cream spring rolls

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4
Chicken cream spring rolls

Ingredients

  • 1 packet of spring roll wrap (50 papers) - used 12.5cm x 12.5cm
  • 35g fresh ginger - finely chopped
  • 6 garlic cloves - finely chopped
  • 520g skinless chicken breasts - finely chopped
  • 1 leek - finely chopped
  • 130g brown mushrooms - finely chopped

- Ingredient A -

  • 40ml white wine
  • 1 tsp kosher salt
  • 1 tbsp tamarind paste
  • 60g heavy cream
  • 1 tbsp hoisin sauce
  • 1 1/2 tbsp sweet chili sauce
  • 1 tbsp worcestershire sauce
  • 1 tbsp soy sauce
  • 1/2 tsp sugar
  • 1 tsp ginger powder
  • 60g grated cheese
  • 1 1/2 tbsp katakuriko/potato starch - dissolve in 2 tbsp water

For the glue

  • 2 tbsp flour - dissolve in 4 tbsp water

Instructions

  • 1. In a skillet, heat 1 tbsp vegetable oil and fry ginger and garlic until fragrant.
  • 2. Add chicken, leek and brown mushrooms and fry them until chicken is no longer pink. Add all the ingredient A and stir to season.
  • 3. Add katakuriko/potato starch (dissolved in water) to thicken the mixture. Let it cool to room temperature.
  • 4. Lay a spring roll wrap flat, tip down. Place the filling mixture centered in the lower tier of the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal. Repeat until you finish the filling mixture.
  • 5. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough :-). Place the rolls gently in the oil and cook both side, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil.
  • Repeat with the remaining spring rolls.
  • Serve hot!
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