Ingredients: |
Ingredients: 2 tablespoons sesame seed oil
1 tablespoon minced garlic
1/2 tablespoon grated ginger
2 cups shredded cabbage
3 scallions, minced
1 carrot, grated
11/2 cup bean sprouts
8 ounces shredded cooked chicken breast
1T oyster sauce
1T soy sauce
1 package spring roll wrappers
1 egg, beaten
Vegetable oil, for frying
Sauce:
jarred red hot chili peppers, minced
brown sugar
vinegar
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Directions: |
Directions:Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, scallions and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the chicken; continue to cook until heated through. Stir in the oyster sauce, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and cool.
Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
Pour about 1-inch of oil in a skillet and heat to 350F (180C) . Fry the spring rolls for 2 minutes or until golden, turning to cook all sides. Drain on paper towels before serving.
Dipping sauce:
jarred hot red chili peppers, minced
brown sugar
vinegar
This makes a sweet and sour dipping sauce - vary the quantities to suit your personal tastes for sweet and hot. |
This recipe for Chicken Spring Rolls is from