HOW TO COOK SPRING ROLLS

How To Cook Spring Rolls –this dish is very common. I don’t think this is very Chinese because many countries know how to cook it. I have even tried many versions of this that didn’t seem so Asian like the Mediterranean style Spring rolls. What I am going to share with you is just an easy Chinese version of it. You can experiment on improving my recipe just mind the key ingredients because you would ruin your Spring Rolls if you replace much of the ingredients. This is how to cook Spring Rolls:

INGREDIENTS

2 tbsp low sodium soy sauce

700ml cooking oil

100 pieces spring roll wrappers (defrosted)

½ cup of water

2 tbsp cornstarch

4 tbsp oyster sauce

4 medium size carrots (julienned)

16 oz. cabbage (shredded)

1 stalk spring onions (chopped)

2 tsp ginger (minced)

4 cloves garlic (minced)

¼ cup sesame oil

2 lbs ground chicken

2 tsp cornstarch

1 tbsp ground pepper

2 tsp rice wine

COOKING PROCEDURE

1. For making marinade, in a bowl, combine the cornstarch, pepper, rice wine and soy sauce.

2. Add the chicken and marinate for one hour.

3. In a wok, put 3 tbsp of sesame oil. Add the chicken and stir fry until cooked and set aside.

4. Using the same wok, pour in the remaining sesame oil. Add the ginger, garlic and onion and quick-saute. Add the carrots and cabbage. Keep on stirring for 2 minutes.

5. Add the chicken and oyster sauce. Stir-fry until runs dry.

6. In a bowl, combine water and cornstarch to serve as your slurry for your wrapper. Cover the wrapper with very thin mixture to avoid drying out.

7. Put a scoop of filling on the wrapper and roll up. Use the slurry to seal the roll. Use this process until you run out of filling or wrapper.

8.  Deep-fry all the rolls per batch.

9. Serve with your favorite sauce or gravy.

HOW TO COOK SPRING ROLLS