Ingredients :-
500g chicken mince
1½ cups finely shredded cabbage
227g fresh or canned water chestnuts, drained and finely chopped
1 onion, finely chopped
¼ cup chopped coriander
1 small red chilli, finely chopped (or ½ teaspoons sambal belacan)
2 garlic cloves, crushed
1 teaspoon finely grated ginger
20 sheets 12.5 x 12.5cm spring roll pastry
Oil for deep-frying Chilli and Lime dipping sauce
¼ cup soy sauce
Juice 1 lime
1 small red chilli, finely chopped
½ teaspoon finely grated ginger
1. In a medium bowl, combine chicken, cabbage, water chestnuts, onion, coriander, chilli, garlic and ginger.
2. Working with one pastry sheet at a time, place 2 tablespoons of filling along one corner. Brush edges lightly with water. Fold in sides. Roll up thighly as a parcel to enclose filling. Repeat with remaining pastry and filling.
3. In a small bowl, combine all the ingredients for Chilli and Lime dipping sauce.
4. Heat enough oil for deep-frying in a wok or large saucepan on medium, until a cube of bread sizzles as soon as it is added.
5. Deep-fry spring rolls in batches of 4 or 5 for 5 to 8 mins, until golden and cooked through. Remove with a slotted spoon. Drain on paper towel. Serve with dipping sauce.
TIP : Make ahead of time, cover with plastic wrap and chill until ready to cook. When deep-frying, do not fill your pan more than halfway with oil.
No comments:
Post a Comment