| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Nancy, Lam’s, Wok, Wiz |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Chicken |
| 2 |
lg |
Carrots |
| 1 |
sm |
Cabbage |
| 1 |
sm |
Onion |
| 5 |
oz |
Beansprouts |
| 1 |
ts |
Garlic powder |
| 2 |
pk |
Spring roll skin; wrapper or pastry |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Soya sauce |
| 1 |
ts |
Pepper |
| 2 |
tb |
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.
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