Crispy Thai Spring Rolls

• Meat

  • 100 g Chicken

• Produce

  • 30 g Baby corn
  • 100 g Bean sprouts
  • 30 g Carrot
  • 1/4 cup Chives, Asian
  • 1 tbsp Garlic

• Condiments

  • 2 tbsp Fish sauce
  • 3 tbsp Oyster sauce

• Pasta & Grains

  • 1 100 g glass Noodles

• Baking & Spices

  • 1 tsp Sugar

• Oils & Vinegars

  • 66 tbsp Vegetable oil

• Bread & Baked Goods

  • 5 Spring roll pastry or rice paper wrapper

• Liquids

  • 1 Water

Found on wandercooks.com

Description

Ingredients

• 100 g glass noodles (soaked and cut into 2cm lengths)
• 100 g bean sprouts
• 100 g minced chicken
• 30 g shredded carrot
• 30 g baby corn, thinly sliced
• ¼ cup Asian chives
• 1 tbsp garlic, chopped
• 2 tbsp fish sauce
• 3 tbsp oyster sauce
• 1 tsp sugar
• 2 tbsp vegetable oil (for the filling)
• 4 cups vegetable oil (for deep frying)
• 5-6 spring roll pastry or rice paper wrapper
• Water (for sealing the rolls)

Directions

• In a large wok heat the oil over medium heat. Add the garlic and cook until fragrant.
• Add the chicken and stir fry until cooked.
• Add the bean sprouts, carrot, baby corn and Chinese chives and mix thoroughly.
• Add the sauces and sugar and stir.
• Finally add the noodles and stir until well combined. Remove from the heat and set aside.
• Lay out one spring roll pastry or wrapper on a clean surface. If using a square wrapper, have one of the corners facing towards you.
• Place 2 tbsp of the filling in one corner of the wrapper, then fold up the bottom of the wrapper over the filling. Keep rolling up to the centre of the wrapper.
• Rub water over the remaining edges of the wrapper, then fold in the left and right sides and keep rolling up tightly.
• Heat the deep frying oil in the wok over a medium heat. Slide each spring roll into the wok to avoid splashing, and deep fry until golden brown.
• Transfer to a strainer to drain the oil or place on kitchen paper.
• Serve with dipping sauce.
• Sweet chilli sauce
• Indonesian sweet soy sauce (kecap manis)
• Experiment and make your own blend! We recommend starting with a mix of soy sauce, rice vinegar, brown sugar, fresh or minced ginger, crushed garlic and a tsp of chilli flakes.

Nutrition