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package spring roll wrappers
150g chicken breast
100 grams of cabbage
100 grams carrots, cut Julienne
100g alfalfa
2 spring onions
30 grams of fresh ginger
3 tablespoons soy sauce
1 tablespoon Chinese five spices
sea salt to taste
1 free-range egg (beaten)
Making your own spring rolls is not difficult and they taste so much better than those you buy, from the freezer. Most of the work is the cutting, so the kids can help fine in the kitchen. Cutting carrots Julienne is one step too far for us, you can buy them beautifully cut in a bag.
Cut the cabbage and the spring onions in fine strips.
Peel and grate the ginger and measure 2 tablespoons.
Stir the ginger and the soy sauce into the vegetables.
Cut the chicken very fine and fry it in two tablespoons olive oil seasoned with 5 spices.
When the chicken is brown pour in 30ml soy sauce and let it simmer for 2-3 minutes.
Let the chicken cool and stir it into the vegetables. Taste if it needs more seasoning or soy.
Beat the egg in a small bowl, put it aside. Later on you close the rolls with it.
Pour two bottles of vegetable oil in an empty pan with a thick bottom. Put the pan on and heat it to 190 ° C. You can check this with a kitchen thermometer or put a small crust of white bread into the oil, when the oil bubbles and the crust bakes the temperature is right.
The thin spring roll wrappers dry out quickly once they are defrosted, so work fast!
Pull one half defrosted wrapper at a time from the stack and finish the roll completely.
Spoon a heap chicken/veg on the wrapper and brush beaten egg on the edges.
Fold it like an envelope, stick the veg mixture to the inside as much as possible.
Carefully roll the wrapper with content and glue it with egg.
Repeat this until the filling or the wrappers are used up (12 - 15 rolls).
Deep fry the spring rolls 2-3 minutes, turn them with a slotted spoon.
Scoop the spring rolls from the frying pan when lightbrown and drain them on double kitchen paper.
Serve the little rolls with spicy Chinese dip sauces. De recipes follow here.
Soy dip sauce
- 45 ml soy sauce
- 15 ml sesame oil
- 2 red chillies, finely chopped
- 45 ml rice vinegar
- 15g caster sugar
1. Place the rice vinegar, sugar and 1 chopped pepper in a saucepan and bring to the boil.
2. Keep stirring until the sugar is completely dissolved and let the mixture cool.
3. Whisk the soy sauce, sesame oil and 2 finely chopped chilli's together.
4. Stir both mixes together and pour it into a clean bowl.
5. Sprinkle some sesame seeds on the sauce.
Sweet and sour dipping sauce
- 100 ml pineapple juice (unsweetened)
- 45 ml of sesame oil and 50 ml rice vinegar
- 30g brown sugar
- 5 ml of soy sauce
- half a teaspoon of black pepper
- 5g cornstarch
1. Put all the ingredients except the vinegar and cornstarch in a saucepan and bring to the boil.
2. Make a paste by stirring the cornstarch with a few drops of water and add it to bind the sauce.
3. Stir in the rice vinegar in and let the sweet&sour dipping sauce cool.