How to make it

  • ~ Serenade ~
  • Mix it up.
  • Place the chicken within.
  • Wrap in Saran Wrap...You remember Saran Wrap,now don't ya'
  • Chill out...overnight
  • Next day...
  • ~ Filling ~
  • Got a feel for your fillin'
  • Ok!
  • Lets begin...
  • Mix the Chinese Leaf (Napa Cabbage) with the salt and set aside for say about ten minutes.
  • Squeeze out the excess water from the leaf and set aside again.
  • Heat a large skillet,or wok.
  • Add the oil and stir fry the ginger until aromatic.
  • Add the chicken and dry until cooked through,then add the carrots,chinese leaf,shiitake mushrooms and bamboo shoots...cook it down for about four minutes or so,stirring occasionally.
  • Add the Shaoxing Wine,Teriyokie Sauce,Sesame Oil,White Pepper,and Saffron the slurry,and stir about until the plot thickens.
  • Take the pan off the heat and place into a sieve,drain out excess moisture until it cools.
  • Drop your wrappers,take your fill equally between to form spring rolls,using water to stick the edges together,tuck and roll.
  • Lay the rolls onto a tray in single file,not touching.
  • Place the tray into the deep freezer for a few hours,or until frozen.
  • Now your ready to cook...Place Spring Rolls onto Parchement Lined baking tray and bake for about twenty to twenty five minutes...Enjoy!
  • ~ What's the secret Jake? Well Now! No Spring Chicken,and the color is a bit Anemic...but well worth the effort! ~

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