Asian Spring Rolls
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
16
- Ingredients
- 1 Tbsp Nut oil (plus oil for deep-frying)
- 1 ¼ cups Chicken breasts (skinned and finely chopped)
- 1 Tbsp Fish sauce
- 1 carrot (peeled and cut into fine batons)
- ¾ cup fine Green beans (steamed)
- 2 scallions (finely sliced lengthways)
- ¼ bunch mint
- 1 red chili pepper (finely chopped)
- 16 Spring roll dough sheet
- 1 tsp Corn starch
- 1 Tbsp water
Product recommendation
Dipping Sauce
Mix together 2 tbsp fish sauce, juice of ½ lime, finely chopped red chilli and 1 tsp sugar for a sweet-sharp contrast
Preparation steps
1.
Heat the oil in a wok until nearly smoking, then fry the chicken for 2 minutes. Add the fish sauce, then remove with a slotted spoon and set aside to cool. Wipe the wok clean.
2.
Place the vegetables in a bowl with the mint and chilli, then add the chicken mixture and stir to combine.
3.
Lay 2 spring roll wrappers on top of one another. Place 2 tbsp filling in the centre then roll the wrapper up, sealing the edges with the cornflour mixed with water to make a paste. Repeat until all the wrappers are used up.
4.
Fill the wok a quarter-full with oil and heat until a cube of bread turns golden and sizzles when thrown in. Deep fry the spring rolls in batches for 3 minutes, turning carefully, until golden and crisp.
5.
Drain on kitchen paper and serve.
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