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07 April 2011

Chicken and Veggies Spring Roll


I love love love this spring roll.  Originally, we just used to make the 'traditional' pork spring roll (which I love too!) and then my wife surprised me with this over dinner.  I absolutely love it.  I prodded her to make a new batch, and we're sharing the recipe for you to enjoy too!



Ingredients:
1.2kg chicken
1 large carrot
1 medium kumara (or sweet potato)
1 medium onion, chopped
a couple of cloves garlic, smashed and chopped
1 pack stir-fry vegetables - this is pre-packed veggies, with togue (mung bean sprouts), grated cabbage, carrots, etc
lumpia wrapper (spring roll wrapper)
fish sauce (patis) - use salt if this is not available
water
cooking oil
salt and pepper
for the dip: combine a couple of crushed garlic cloves with white vinegar, and some ground pepper

Procedure:
Place the chicken in a pot, and put enough water to submerge it halfway through.  Season with salt and pepper, and boil chicken until tender.



While the chicken is cooking, shred the carrot and the kumara.  Once the chicken is cooked, let it cool then tear it up by hand into small pieces.

Pour cooking oil in a pan and saute the garlic and onion.

Add the chicken and the kumara.  Mix occasionally.

When the kumara is cooked (check after 5 minutes or so, just take a bit out of one strand to test), add the carrots.

After a couple of minutes, add the stir-fry mix.  Combine everything, then pour a little fish sauce (a couple of tablespoons is good for starters).  Have a taste and adjust as you go.  If you do not have fish sauce, salt will do.

Place a couple of spoonfuls on a lumpia wrapper, then proceed to wrap.  As you can see, we got the square-shaped ones.  If you have this too, lay down the wrapper diamond-shaped.  Then fold up the corner nearest you, then fold the left and right corners, and finally roll up.  Have some water on a bowl which you can use to apply to the top corner and seal the spring roll.

Finally, heat up a good amount of cooking oil over medium heat.  When the surface is shimmery, fry the spring rolls until lightly browned.  Place on a plate lined with paper towel to soak up the excess oil.

Serve with the vinegar dip.

Can't stop eating this.... I told my wife I remember seeing a similar spring roll, this time with glass noodles also inside.  We ought to try that out too!

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