Sun Dried Tomato Spring Rolls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You will have a hard time keeping peoples' hands off your home-made spring rolls because these little chicken and crab concoctions are superb. Ingredients:
1/4 cup shredded carrots |
1/4 cup shredded cucumber |
1 quart oil for frying |
2 ounces boneless chicken breast halves, cooked and diced |
1/4 cup diced green onion |
1/3 cup sun-dried tomatoes, chopped |
salt and pepper to taste |
2 tablespoons diced onion |
1 avocado - peeled, pitted and diced |
1 ounce cooked crabmeat, diced |
1 teaspoon chinese five-spice powder |
2 tablespoons finely chopped shiitake mushrooms |
1/3 cup shredded cabbage |
1 teaspoon lemon juice |
2 tablespoons vegetable oil |
8 spring roll wrappers |
Directions:
1. Heat up 1 quart of oil in a wok over medium to high heat.
2. Heat up 2 tbsps of oil in a medium to large saucepan on medium heat. Stir in the cabbage, carrots, cucumber, onions, mushrooms, sun-dried tomatoes, pepper and salt. Slowly cook and stir until all veggies are tender, this usually takes about 10 minutes.
3. Stir in the chicken, crabmeat, and five-spice powder into the cabbage mix. Sprinkle on avocado with lemon juice, and then stir it into the mixture. Remove it from heat.
4. Put about 1 tsp of your cabbage and chicken mixture in the middle of the spring roll wrappers. Fold the wrappers, and seal the edges with moistened fingers (helps stick 'em).
5. Carefully lower the spring rolls into your heated quart of oil. Deep fry them for about 3 minutes. They will be golden brown when ready. Drain the rolls on paper towels and then cut in half to serve.
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