Chinese traditional food is very famous not only in domestic, but it also popular now across the world. In China, there are some main cuisine ways like fried, deep fried, steam, boiled and very famous quick fried. However by this time, I introduce you a special recipe as Chinese Spring Rolls, mixed by different cuisine ways to cook it such as quick fried about vegetable; fried about chicken dice; and deep fried about spring rolls after tuck and roll the flour paper wrapped kinds of sauces inside. Well, do not waste time, I will put down the complete recipe below for reference. You also may watch the Video version to learn how to cook Chinese Chicken Spring Rolls because this is more lively and vivid and you may remember the methods easily and deeply.
1 tablespoon soy sauce
1 teaspoon rice wine or white wine
1/4 teaspoon freshly ground black pepper
1 teaspoon cornstarch
1 pound ground chicken
2 cups cooking oil vegetable, canola or peanut oil for deep frying
2 tablespoons cooking oil divided
2 cloves garlic finely minced
1 teaspoon grated fresh ginger
1/2 head of small cabbage about 8 ounces, shredded
2 carrots thin julienne cut
2 tablespoons oyster sauce
50 frozen spring roll wrappers defrosted
1 green onion chopped
1. Prepare The Filling
Mix soy sauce, grape wine, pepper and corn-starch in a large bowl. Add chicken and mix well. Let marinate for 10 minutes (or overnight in the fridge). Heat the wok or large wok at high temperatures. When hot, just 1 tablespoon of cooking oil can be rotated. Stir fry the chicken until it turns brown. Take the boiled chicken out of the wok and put it in a bowl and set aside. Wipe the pan and turn the heat to medium. When it starts to heat up, it rotates in the remaining cooking oil. Add onions, garlic and ginger and cook for 30 seconds. Be careful not to burn these aromatics. Add carrots and cabbage. Stir well and adjust the heat to medium height. Stir the vegetables for 2 minutes or until the carrots have softened. Put the cooked chicken back in the pan and mix well. Add oyster sauce and then toss. The mixture was spread on a baking sheet and cooled. Hold the baking sheet on one end so that any liquid collects on the other side. When the mixture is cooled, the liquid is discarded.
2. Wrapping Spring Rolls
The corn starch slurry is mixed: in a small bowl, the corn starch is stirred with water. Unpack the egg roll and cover it with a towel that is almost damp to prevent drying. Add 1 tablespoon of stuffing to the egg roll (see photo instructions) and roll up. Fix with corn starch slurry. Keep the rolled up egg roll over the plastic wrap to prevent drying.
3. Flying Spring Rolls
When preparing to fry, heat the 1 1/2″ oil or deep frying pan in the pan to 350 F (if you don’t have a thermometer, see the tips in the photo). Carefully slide in the egg roll, one at a time, put the egg Roll over to brown evenly and fry until about 3 minutes. Cool on a shelf. Repeat for the rest.
Complete recipe is finished, if you feel not operate skilledly, you may review it many times till you could cook delicious Chinese Spring Roll with Chicken. Certainly, there is the tips as a little pepper sauce matching up the spring roll, then make you to feel crispy and spicy.