Chinese Spring Rolls
Indulge in the aromatic and scrumptious journey that is Chinese Spring Rolls! An irresistible blend of flavours encased in a crispy wrapper, this delicacy is more than just a snack; it's a celebration of culinary craftsmanship.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Chicken (thinly sliced)
- 100 g Shrimp (peeled and deveined)
- 150 g Bean Sprouts
- 1 Carrot (julienned)
- 1 Bell Pepper (thinly sliced)
- 2 Spring Onions (finely chopped)
- 2 cloves Garlic (minced)
- 1 tsp Ginger Paste (grated)
- 2 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tsp Sesame Oil
- 1 tsp Cornflour
- 12 Spring Roll (for wrappers)
- Oil (for frying)
- Salt (adjust to taste)
- Black Pepper (adjust to taste )
Instructions
- 1
In a bowl, mix the soy sauce, oyster sauce, sesame oil, and cornstarch to create the marinade.
- 2
Add the chicken slices to the marinade, ensuring they are well coated. Marinate for about 15 minutes.
- 3
In a pan, heat a small amount of oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
- 4
Add the marinated chicken to the pan and cook until it's no longer pink. Remove from the pan and set aside.
- 5
Using the same pan, cook the shrimp until they turn pink. Remove from the pan and chop into smaller pieces.
- 6
In the same pan, stir-fry the carrot, bell pepper, and bean sprouts for a few minutes until they start to soften. Add salt and pepper to taste. Mix in the cooked chicken and shrimp. Remove from heat and let the mixture cool down.
- 7
To assemble the spring rolls, take a spring roll wrapper and place it in a diamond shape in front of you.
- 8
Spoon a portion of the filling onto the wrapper, slightly below the centre.
- 9
Fold the bottom corner of the wrapper over the filling. Then, fold in the two sides of the wrapper.
- 10
Roll the wrapper upwards, tightly enclosing the filling. Dab a bit of water on the top corner to seal the roll.
- 11
Repeat the process for all the spring rolls.
- 12
In a pan, heat enough oil for deep frying over medium heat. Carefully place the spring rolls into the hot oil, seam side down.
- 13
Fry the spring rolls until they're golden brown and crispy. Place them on a paper towel-lined plate to drain excess oil.
- 14
Serve the Chinese spring rolls hot with your favourite dipping sauce.