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Chicken and Vegetable Spring Rolls

Recipe by Ching He Huang from Chinese Food Made Easy

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Makes 6 large or 12 small spring rolls.

The Chinese name for spring roll is ‘Chun-juen’, which is a literal translation – ‘spring roll’, but there is no evidence to suggest that this is a dish served only during springtime. Although this dish is served more in Western restaurants than in China, I wanted to include it here as it makes a delicious and wonderful starter. In Shanghai’s neighbouring province of Zhejiang they serve sweet spring rolls filled with red bean paste – similar to northern China. Spring roll wrappers have to be one of the best inventions. If you are watching your weight, don’t deep fry the roll, instead eat them “raw” and uncooked – just as tasty!”

Ingredients

groundnut oil
200g/7oz skinless chicken breast fillets, cut into pea-sized pieces 
4 dried Chinese mushrooms or dried shitake mushrooms or dried porcini mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped
1 tablespoon light soy sauce
1 tablespoon five-spice powder
12 large or 24 small spring roll wrappers, thawed if frozen

For the vegetables

1 teaspoon freshly grated root ginger
75g/3oz bean sprouts
2 large spring onions, finely sliced lengthways
1 small carrot, cut into julienne strips
1 tablespoon oyster sauce
½ tablespoon light soy sauce
sea salt and ground white pepper
1 tablespoon cornflour blended with 1 tablespoon hot water

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Method

Heat a wok over a high heat and pour in 1 tablespoon groundnut oil. Add the chicken and mushrooms and stir-fry for 1–2 minutes, then season with the soy sauce and five-spice powder. Remove the chicken and mushrooms from the wok and set aside to cool for 10 minutes. Clean the wok.
2 Put the ginger, bean sprouts, spring onions and carrot into a bowl, add the chicken and mushrooms, oyster sauce, soy sauce, salt and pepper and stir to mix.
3 Take two spring roll wrappers and lay one on top of the other – the extra thickness will prevent the skin from breaking. Spoon 2 tablespoons of filling in the centre of the wrapper. Brush each corner of the wrapper with the blended cornflour. Bring two opposite corners together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry with the filling towards to the top corner. Tuck the top edge in and seal it with blended cornflour. Continue in the same way until all the wrappers are filled. Serve.

For deep frying

Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat the oil to 180ºC, or until a cube of bread dropped in turns golden brown in 15 seconds. Deep-fry the spring rolls until golden brown, then remove with a slotted spoon and drain on absorbent kitchen paper. Ensure your wok is stable before you start.

Tips:

For a vegetarian option, substitute the duck with mushrooms and use a vegetarian oyster sauce.

This recipe would also be great with duck.
Check your spring roll wrappers can be eaten raw. There is a brand available which is made from coconut oil and salt.

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Notes & Tips

CHING'S TIPS

To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

Use msg free products where possible.

Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

Use low sodium soy sauce where possible