Popiah (chicken Spring Rolls)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Nancy | 1 | Servings | |
INGREDIENTS
| 6 | oz | Chicken |
| 2 | Carrots | |
| 1 | Cabbage | |
| 1 | Onion | |
| 5 | oz | Beansprouts |
| 1 | t | Garlic powder |
| 2 | Spring roll skin, wrapper or | |
| pastry | ||
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 2 | T | Soya sauce |
| 1 | t | Pepper |
| 2 | T | Sesame oil |
| Oil to deep fry |
INSTRUCTIONS
Wash beansprouts. Slice the chicken and carrots into match sticks. Slice the onion and cabbage. Put the sliced vegetables in a mixing bowl adding salt, soya sauce, pepper and sesame oil. Stir evenly with hands and do not worry if juice appears. Drain the juice later to avoid sogginess. Heat 1/2tbsp of oil and stir fry adding the chicken to cook. Once cooked leave to cool. Add the cooked chicken and beansprouts to the ingredients prepared earlier. Give another stir. Heat the oil until hot. Separate the skin and fill one by one with a spoonful of the prepared ingredients. Fold over and seal the edges. Once the spring rolls are prepared, cook until they are golden brown. Serve hot. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3346
Calories From Fat: 2096
Total Fat: 233.9g
Cholesterol: 0mg
Sodium: 3128.9mg
Potassium: 1103mg
Carbohydrates: 269.6g
Fiber: 14.1g
Sugar: 16.5g
Protein: 45.6g