Chicken and Vegetable Spring Rolls

I took a trip to my local Chinese supermarket and bought the papers for making spring rolls as id always wanted to give them a bash. If you want to do them id suggest you do use this rather than filo.

You will need

1 Large Chicken Breast
Bean Sprouts
Carrot
Ginger
Chilli
Spring Onions
Garlic
Soy
Chinese Five Spice
Toasted Sesame Oil
Chinese Mushrooms/ Or normal if you cant find them
Cornflour and water to stick edges of rolls

Chop your chicken in to pea sized pieces and marinade in a little salt pepper 1 tsp of chinese five spice soy sauce and a splash of sesame oil. Set it aside in the fridge for about 30 minutes.

Once it has marinaded fry in a little sunflower oil then place in a bowl to cool. Meanwhile finely chop a couple of cloves of garlic and grate about 1/2 and inch of ginger. Chop half a red chilli and 2 spring onions. If you have a mandolin finely slice your carrot and then finely slice in to very thin strips. Pour over 1 tsp of soy sauce 1 tsp of sesame and add a good pinch of chinese five spice. Add the chicken and mix all the ingredients together. Check the seasoning at this point and add salt and pepper to taste.

To make sure the spring rolls dont split i would use 2 sheets per roll. Place them square on in front of you. Place some of your mixture about an inch in from the edge of the paper. Bring in the sides so they overlap the mixture by about 1/2 inch. Then roll the sheet over away from you keeping it as tight as possible. When you get towards the end rub a little of the water and cornflour mix along the edge to ensure the roll sticks. Repeat until you have used all your mixture.

Preheat your deep fat frier to 165 degrees and carefully place in the spring rolls and fry for 2-3 minutes or until golden.

Serve with a sweet chilli dip and soy sauce.

Enjoy!

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