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Dans la lune

March 30, 2019

Korean chicken spring rolls

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Korean chicken spring rolls

Print this recipe
Persons
5
Prep Time
40 minutes
Cook Time
20 minutes
Total Time
1 hour
Korean chicken spring rolls

Ingredients

  • 470g boneless breast chicken - boiled and torn into narrow strips
  • 140g cheese - cut into small cubes (about 0.5cm)
  • 1 leek - finely chopped

'glue' mixture

  • 1 tbsp plain flour
  • 2 tbsp water

Ingredient A

  • 20g gochujang
  • 1 tsp fine sat
  • 20g mayonnaise
  • 1 tsp sugar
  • 2 to 3 garlic cloves - grated
  • 50 spring roll wrappers (approx) - I use 10 x 10 cm square

Instructions

  • 1. In a bowl, add all the ingredients A and mix.
  • 2. Lay a spring roll wrap flat, tip down. Place the filling mixture centered on the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal (right, left, then roll as per picture). Repeat until you use up the filling mixture.
  • 3. 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 for both sides, 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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https://atelierlalune.com/2019/03/korean-chicken-spring-rolls/

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2 Comments Filed Under: Asian & Wafu, Chicken, Cooking, Cooking Recipe, Everyday cooking

Comments

  1. Keith Jemison says

    November 18, 2021 at 10:59 pm

    What kind of Cheese is used in this recipe?

    Reply
    • panda says

      November 18, 2021 at 11:26 pm

      Hello! I used Comté cheese here but Gruyère, Emmental or even a pizza cheese will work.

      Reply

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