Thai Chicken Spring Rolls |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A special treat that is a little time consuming but not difficult to make and worth it. From, Classic Chicken Recipes. Ingredients:
1 tbs. light soy sauce |
1 tsp. sugar |
2 tsp. cornstarch, blended with 2 tbs. cold water |
2 tbs. vegetable oil |
4 scallions, trimmed and very finely sliced |
1 carrot, cut into matchstick strips |
1 small green or red pepper, seeded and finely sliced |
2/3 cup sliced button mushrooms |
1 cup bean sprouts |
1 cup cooked skinless, boneless chicken, shredded |
8-inch spring rolls wrappers |
oil for deep-frying |
salt and pepper |
dipping sauce |
1/4 cup light malt vinegar |
2 tbs. water |
1/4 cup light brown sugar |
1/2 tsp. salt |
2-inch piece cucumber, peeled and finely chopped |
4 scallions, trimmed and finely sliced |
1 small red or green chili, seeded and very finely chopped |
Directions:
1. Mix together the soy sauce, sugar, and cornstarch paste.
2. Heat the oil in a preheated wok or skillet and add scallions, carrot, and bell pepper.
3. Stir-fry for 2-3 minutes.
4. Add the mushrooms, bean sprouts, and chicken and cook for 2 minutes. Season to taste with salt and pepper.
5. Add the cornstarch mixture to the wok or skillet and cook, stirring constantly for about 1 minute, until thickened. Set aside to cool.
6. Place spoonfuls of the chicken mixture onto the spring roll wrappers.
7. Dampen the edges with water and roll them up to enclose the filling.
8. To make the dipping sauce, heat the vinegar, water, sugar, and salt in a saucepan.
9. Boil for 1 minute.
10. Mix the cucumber, scallions, and chili in a small serving bowl and pour in the vinegar mixture. Cool.
11. Heat the oil for deep-frying to medium and fry the rolls until crisp and golden brown.
12. Drain well on paper towels, then serve with dipping sauce.
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