Chicken Spring Rolls
Ingredients
- 1 pack of spring roll pastry
- 1 + 2 tbsp oil
- 400g chicken breast, cubed
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 tbsp fish sauce (use soy sauce if you don't have this)_
- 2 tbsp soy sauce
- 1 tbsp white/rice vinegar
- 1/2 tsp sugar
- 1/2 tsp chinese 5 spice
- 1/4 tsp ground white pepper
- 2 tsp chilli flakes (optional)_
Preparation
Add 1 tbsp of oil to a large pan, cook the chicken over a high heat with the ginger + garlic + fish sauce
Once the chicken is white all the way through, transfer to a plate and leave to one side
Have all the ingredients to add to the vegetables ready to hand, the filling cooks quickly and you want to retain some crunch in the vegetables
Add another 2 tbsp of oil to the same pan, once smoking hot, add in all the vegetables followed by the soy sauce, oyster sauce (replace this with more soy sauce if you don't have this), vinegar, sugar, chinese 5 spice, ground white pepper and chilli flakes
Cook over a high heat for 2 - 3 minutes
Note no salt is added to this recipe as this comes from the sauces used
Add back in the chicken and cook for another minute, remove from the heat promptly and cool down before using to fill the spring roll pastry
Fold the spring rolls using either of the techniques shared on stories, make them large or small
Use egg or flour glue to seal
To cook deep fry, airfry or bake in the oven (brush with oil first) and enjoy!