Chicken and Veggie Spring Rolls
Ingredients:
- 500g minced chicken
- 100g rice vermicelli noodles
- Spring roll pastry sheets (packet of 20)
- 2 cups green cabbage, finely chopped
- 2 cups red cabbage, finely chopped
- 2 carrots, julienned
- 4 cloves of garlic, crushed
- 1 tsp ginger
- 2 Tbsp sesame oil
- 1 Tbsp chicken powder
- 1 Tbsp mild curry
- 3 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 cup Shittake mushrooms, chopped
- 1 cup bean sprouts
Place rice noodles into a bowl, boil water and pour over noodles. Let sit for approximately five minutes. Once soft, drain noodles and then chop noodles with scissors into smaller pieces.
In a wok, add sesame oil and minced chicken. Mash chicken and once cooked, add garlic and ginger.
Add in mushrooms, carrots and green and red cabbage.
Combine all ingredients together and add in chicken powder.
Don't overcook veggies, leave them a little crunchy. Add in curry, soy and oyster sauces to the mixture and combine well.
Turn off heat and add in the bean sprouts.
Lastly, add in noodles and bring mixture together.
Let mixture completely cool down before rolling out spring rolls.
On a sheet of pastry, add filling on the bottom corner and then start to roll spring rolls. Close them off with water.
Heat up vegetable oil and deep fry spring rolls until golden brown. They won't need much frying, because the filling is already cooked.
Serve with sweet chilli or plum sauce. Enjoy!