Recipe

Chicken Spring Rolls Recipe

Add Step-by-Step Photos	Jackkekempsey / All my dishes 8 months ago Asian Spring Roll Prep:25m Cook:810m Servings:6	Jackkekemps
	sweet of chicken spring rolls

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Ingredients

Filo pastry 2 sheets

Bean Sprouts 6oz/170g

Carrots 3oz/170g, thin strips

Spring onions 1 1/2oz/45q. chopped

Garlic 2 cloves

Root ginger 1 tsp. chopped

Fresh mint 1 tsp

Coriander 1 tsp

Chicken 8oz/225g, skin removed

Oil 3 tsp/15ml

Sesame oil 2 drops/1ml

Black pepper pinch/2g, freshly mill

Corn flour 4 tsp

Light soy sauce 1 floz/30ml

Olive oil for brushing 1 tbsp/15ml

Directions

Cut chicken into fine strips and fry in hot wok with a little oil flavoured with sesame oil.

Add the chopped ginger, garlic and stir. Toss in carrots and beansprouts and cook for a few minutes. Season with pepper.

Take off heat and stir in mint and coriander and allow to cool.

Spread filo pastry out in a large square - two sheets only. Cut strips length wise, approximately 6 inches (15cm) across.

Place some of the filling at one end, leaving 1/2 inch, either side of the filling.

Fold the outside into the middle and roll around approximately twice. Seal with lightly beaten egg and place onto a cloth that has been spinkled with cornflower.

Keep in fridge until needed. Brush with oil and bake at 220oC, 425oF, Gas Mark 7 for 8-10 minutes. Serve as a starter with the Asian Spring Roll dipping sauce.

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Comments

grizzlybear 8 months ago said:
These sound great .i will givethem a try .......Thanks

nikchick 8 months ago said:
"Cornflower" is not a standard term in the US. Would that be like our cornstarch (fine white powder, used for thickening) or like cornmeal (coarsely ground, yellow, gritty)?