Chicken cream spring rolls
Persons
4
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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