CHICKEN AND VEGETABLE SPRING ROLLS

Chicken and Vegetable Spring Rolls image

A classic favourite, these crisp-fried snacks are one of China's greatest culinary exports. Serve with chili dipping sauce.

Provided by English_Rose

Time 40m

Yield 6 large rolls

Number Of Ingredients 16

Ingredients

2 small boneless skinless chicken breasts, about 5oz each, without skin and boneless
1 tablespoon vegetable oil
1 tablespoon light soy sauce
1 tablespoon Chinese five spice powder
4 dried Chinese mushrooms, soaked in hot water for 20 minutes and drained
1 garlic clove, finely chopped
1 inch piece fresh gingerroot, grated
3 ounces bean sprouts
2 scallions, finely sliced
1 carrot, finely sliced
1 tablespoon oyster sauce
1 tablespoon Chinese five spice powder
12 spring roll wrappers
1 tablespoon cornstarch
1 tablespoon water
3 cups peanut oil, for deep frying

Steps:

Using a sharp knife, dice the chicken into 1/4in pieces. Heat the groundnut oil in a wok over a high heat and stir-fry the chicken for 2-3 minutes, stirring all the time.
Season with soy sauce and sprinkle with five spice powder before taking the chicken out of the wok and leaving on one side to cool.
In a large bowl, mix the mushrooms, garlic, ginger, beansprouts, scallions, and sliced carrot. Add the cooled chicken and stir well to combine everything together.
Place two spring roll wrappers on top of each other, and spoon two tablespoons of the chicken filling in the centre of the layered sheet.
Mix the cornstarch with the water and use to brush over the wrapper edges - this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in, over the filling, and roll the wrapper into a cigar shape.
Deep fry the spring rolls in hot oil, over a medium heat, until golden brown - about 3-5 minutes. Drain on absorbent paper before serving with sweet chilli sauce.

Nutrition Facts : Calories 1090.9, Fat 111.1, SaturatedFat 18.7, Cholesterol 24.2, Sodium 375.9, Carbohydrate 15.1, Fiber 1.3, Sugar 1.8, Protein 11.9