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Ingredient
Chicken Spring Rolls
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Ingredient
2 cup
Napa Cabbage (shredded)
2 tbsp
Vegetable Oil
1 tbsp
Minced Garlic
1/2 tbsp
Grated Ginger Root
1/2 cup
Bean Sprouts
1 tbsp
Hoisin Sauce
1 tbsp
Oyster Sauce
1 tbsp
Coriander (chopped)
1 packages
of Spring Roll Wrappers
Cooking instructions
* Step 1
Heat oil in skillet or wok over high heat. Add garlic, ginger, cabbage, carrot and bean sprouts. Cook for 2 minutes or until cabbage is just limp. Add noodles and chicken. Continue to cook until heated through. Stir in hoisin sauce & oyster sauce. Toss to coat mixture. The filling should be moist but not wet. Remove from heat & allow to cool. Toss in chopped coriander.
* Step 2
Prepare spring roll wrapper and lay on a flat surface. If this is first time look at at how to wrap them on YouTube. Spoon 1 to 2 Tbl Spoons full of mixture offset towards you. Roll tightly until roughly 1/2 rolled and fold in the two sides. Continue wrapping until nearly closed and paste shut with beaten egg .
* Step 3
Pour about 1 inch of oil in skillet or wok and heat the 350°F. Fry the spring rolls for 2 minutes making sure to turn and cook all sides. When done dry on paper towel to remove all excess oil.
* Step 4
Serve with sauces ... Sweet Chili Sauce. Chile Garlic Sauce . Hot Chili Sauce. Sukiyaki Sauce.
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