Ingredients
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spring roll wrappers (approx. 1 pack)350g
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garlic clove20g
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dried shitake mushroom, soaked, cut in pieces15g
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water chestnuts, peeled, cut in pieces50g
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carrots, peeled, cut in pieces50g
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chicken leg, skinless, boneless, cut in pieces200g
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shrimp, peeled, deveined, cut in half200g
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oil110g
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salt0.5teaspoon
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white pepper, ground1teaspoon
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water80g
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oyster sauce2teaspoon
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corn starch1tablespoon
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flour2tablespoon
Preparation
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step 1
Place garlic clove, dried shitake mushroom, water chestnuts and carrots into mixing bowl.
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step 2
Press control knob and chop 6 sec/speed 8. Scrape down sides of mixing bowl with scraper.
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step 3
Add chicken leg and shrimp into mixing bowl.
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step 4
Press control knob and chop 6 sec/speed 8. Scrape down sides of mixing bowl with scraper.
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step 5
Add oil, salt, white pepper, water and oyster sauce into mixing bowl.
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step 6
Add corn starch into mixing bowl
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step 7
Press control knob and mix 20 sec/speed 6. Transfer into a bowl and set aside.
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step 8
Place 2 tbsp flour and 60g water in a bowl and stir to mix.
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step 9
Place a piece of spring roll and top up 2 spoonfuls of the fillings. (60 g)
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step 10
Fold in the two sides and roll up and seal up the edges with flour-water mixture.
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step 11
Pour 50g oil in a non-stick pan and heat up to medium heat, deep fry the spring rolls until fully cooked and crispy.
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step 12
Serve hot with chilli sauce.