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https://www.lifestylefood.com.au/recipes/14707/crispy-chicken-pork-and-vegetable-spring-rolls-served-with-sweet-chilli-and-soy-sauce

LifestyleFOOD.com.au

Crispy Chicken, Pork & Vegetable Spring Rolls served with Sweet Chilli and Soy Sauce

Cheryl's Entree for Series 3, Come Dine with Me Australia

Ingredients

  • ¼ kg chicken mince

  • ¼ kg pork mince

  • ¼ purple cabbage cut finely

  • 1 carrot, julienne

  • 3 stalks celery, cut julienne

  • Handful of green beans, cut finely on angle

  • 250g can of sliced water chestnuts, cut julienne

  • ¼ cup of corn (Can or Fresh)

  • ¼ tsp garlic minced

  • 1 tsp Massell chicken stock powder

  • ½ tsp sesame oil

  • 1-2 packets spring roll wrappers(20-25 pieces each packet)

  • 20 ml grape seed oil

  • ½ tsp raw sugar

  • 1 tsp soy sauce

  • 750-1L grape seed oil

  • 1 egg white

  • 2-3 small red chillies

Method

  • 1.

    In a wok or fry pan put 20ml oil and brown chicken and pork.

  • 2.

    Add vegetables and stir fry for 5-10 minutes (Vegetables still crispy).

  • 3.

    Add julienne water chestnuts.

  • 4.

    Mix Massell chicken stock with 2 tbsp hot water.

  • 5.

    Add raw sugar and stir.

  • 6.

    Add soy sauce.

  • 7.

    Add sesame oil on the outside of wok and let drizzle down.

  • 8.

    Change to a bowl and let cool at room temperature then refrigerate covered.

  • 9.

    Separate egg and only use the white as a seal for spring rolls.

  • 10.

    Wrap spring roll wrappers in a wet tea towel.

  • 11.

    Peel one layer of wrappers for small rolls or two layers of wrappers for a larger spring roll onthe bench.

  • 12.

    Add couple of tbsp of the cold spring roll mix for small rolls.

  • 13.

    Add 2-4 tbsp for large spring rolls.

  • 14.

    Fold the bottom edge over the filling then fold the 2 sides in and roll away.

  • 15.

    Seal with the egg while.

  • 16.

    Set aside on tray covered with glad wrap (refrigerate till ready to deep fry).

  • 17.

    Heat 500-750 ml Grape seed oil in wok medium heat.

  • 18.

    Cook 2-3 rolls at a time till light brown and crispy.

  • 19.

    Remove and place on absorbent paper.

  • Garnish and Serving::

  • 1.

    Sprigs of mint or snow pea sprouts.

  • 2.

    Slices of ribbon carrots cut with large triangle peeler.

  • 3.

    (Deep fry carrot ribbons in the oil before frying the spring rolls).

  • 4.

    Fry carrot ribbons a few minutes till slightly brown and crispy then dry on absorbent paper.

  • 5.

    Mandarin flowers cut going against the segments to resemble flowers.

  • Dipping Sauce 1::

  • 1.

    Sweet chilli sauce (served 2-3inch Chinese sauce bowl per person)

  • Dipping Sauce 2::

  • 1.

    100ml Soy sauce

  • 2.

    ½ tsp sesame oil

  • 3.

    1 tsp raw sugar

  • 4.

    Chilli cut in small rings (optional)

Notes

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