Chicken Spring Roll | How to make Chicken Spring Roll

By Zane Utley  |  3rd Mar 2016  |  
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  • Chicken Spring Roll, How to make Chicken Spring Roll
Chicken Spring Rollby Zane Utley
  • Prep Time

    30

    mins
  • Cook Time

    5

    mins
  • Serves

    5

    People

11

0





Video for key ingredients

  • Homemade Short Crust Pastry

About Chicken Spring Roll

A delicious, easy and pretty dish.

Chicken Spring Roll is a delicious dish which is enjoyed by the people of every age group. The recipe by Zane Utley teaches how to make Chicken Spring Roll step by step in detail. This makes it easy to cook Chicken Spring Roll in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Chicken Spring Roll at home. This amazing and mouthwatering Chicken Spring Roll takes 30 minutes for the preparation and 5 minutes for cooking. The aroma of this Chicken Spring Roll is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Chicken Spring Roll is a good option for you. The flavour of Chicken Spring Roll is palatable and you will enjoy each and every bite of this. Try this Chicken Spring Roll and impress your family and friends.

Chicken Spring Roll

Ingredients to make Chicken Spring Roll

  • 100 Grams Carrot
  • 10 ml Water
  • 20 Grams Cornflour
  • 1/2 Packet Spring Roll Pastry
  • 120 ml Sesame Oil
  • 2 breasts Chicken
  • Pepper to taste
  • Salt to taste
  • 20 Grams Garlic
  • 100 Grams Bean Sprouts
  • 100 Grams Wombok
  • 100 Grams Leek
  • 100 Grams Cellery
  • 100 Grams Onion

How to make Chicken Spring Roll

  1. Juilienne the carrot, onion, celery and leek, chiffonade wombok. Sweat of all with sesame oil and season to taste.
  2. Cut the chicken into thin strips and stir fry. Then mix the chicken with vegtables and place it in the fridge to cool. Squeeze out excess liquid from the mixture.
  3. Preheat the deep fryer to 180 degrees.
  4. Cut the pastry in half diagonally. Place this mixture onto the pastry on the base of the triangle and roll over once. Fold over the right edge first then roll once again, then fold over the left side and place some lag paste to seal and finish the rolling.
  5. Place into a deep fryer to cook. After the batch has turned golden brown in colour, remove from the fryer and drain it.
  6. Serve it hot for best taste.

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