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Fried Spring Rolls

  • Difficulty

    medium

  • Serves

    6

  • Preparation time

    20min

  • Total time

    50min

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Ingredients

  • spring roll wrappers (approx. 1 pack)
    350g
  • garlic clove
    20g
  • dried shitake mushroom, soaked, cut in pieces
    15g
  • water chestnuts, peeled, cut in pieces
    50g
  • carrots, peeled, cut in pieces
    50g
  • chicken leg, skinless, boneless, cut in pieces
    200g
  • shrimp, peeled, deveined, cut in half
    200g
  • oil
    110g
  • salt
    0.5teaspoon
  • white pepper, ground
    1teaspoon
  • water
    80g
  • oyster sauce
    2teaspoon
  • corn starch
    1tablespoon
  • flour
    2tablespoon

Preparation

  • step 1

    Place garlic clove, dried shitake mushroom, water chestnuts and carrots into mixing bowl.

  • step 2

    Press control knob and chop 6 sec/speed 8. Scrape down sides of mixing bowl with scraper.

  • step 3

    Add chicken leg and shrimp into mixing bowl.

  • step 4

    Press control knob and chop 6 sec/speed 8. Scrape down sides of mixing bowl with scraper.

  • step 5

    Add oil, salt, white pepper, water and oyster sauce into mixing bowl.

  • step 6

    Add corn starch into mixing bowl

  • step 7

    Press control knob and mix 20 sec/speed 6. Transfer into a bowl and set aside.

  • step 8

    Place 2 tbsp flour and 60g water in a bowl and stir to mix.

  • step 9

    Place a piece of spring roll and top up 2 spoonfuls of the fillings. (60 g)

  • step 10

    Fold in the two sides and roll up and seal up the edges with flour-water mixture.

  • 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.

  • step 12

    Serve hot with chilli sauce.

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