Sunday, 18 March 2012

chicken spring rolls

Springs rolls like the 'kransky sausage rolls' are an extended family favourite and again this recipe is courtesy of sister in law Sarah.  I have tweaked it a little to my taste.

For this recipe you will need

  • 2 packets of 20 spring roll wrappers ( found by the pastry in the freezer section of the supermarket)
  • 500g of chicken mince
  • 1/2 clove of very finely crushed garlic
  • 2 spring onions finely chopped
  • 1-2 carrots julienne - 5cm
  • 1-2 courgettes julienne 5cm
  • bunch of coriander
  • sesame oil - 1 teaspoon
  • maldon salt -1teaspoon

Add the spring onion, salt, garlic and sesame oil to the chicken mince and mix till combined.
I fry a little bit to taste to see if if needs more salt or sesame oil.

Prepare your veges

Start by placing about 1 teaspoon of the chicken mince mixture near one corner of the wrapper, next put 2 slices of the carrot and 3 slices of courgette and 1 sprig of coriander down on the top.

Pick up the corner and roll over the mixture folding in the sides as you go, making sure you keep the sides parallel.  It doesn't really matter if they are not perfect, as you can see with mine.

Heat up the wok to medium heat and deep fry till golden and cooked through.

Let them rest for a bit because they are extremely hot.  Slice them on the diagonal or eat them whole whatever you like best.  Make sure you dip into some sweet chile sauce first.
We had this for dinner last night served with a cabbage salad with red and yellow peppers and cucumber dressed with sweet lime dressing

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