Wednesday, March 28, 2012

Chicken Spring Rolls

HOLA!!  Wrong language I know but I don't know Hello in Chinese and honestly I am to tired to learn.

We have a serious issue here.  It is out of control.  If my husband isn't eating Chinese out, he is requesting I make it at home.  WHEN WILL THE MADNESS STOP?!!?  I love it too but can't we just have spaghetti again?!!?

So I decided to make spring rolls.  Who doesn't love spring rolls?  Well, I do and I wanted to create the magic at home!  I am convinced I can invent a way to fry stuff without oil.  I will get back to you on it.....
Here is what you will need for my version of the spring roll folks...
1/2 lbs ground chicken
2 green onions, minced
1/4 cup carrots, grated
1 cup bok choy, shredded
1/4 tsp white pepper (or black)
1 clove of garlic, grated
1/8 tsp ground ginger
2 tsp soy sauce
Spring roll wrappers
peanut oil for frying
Brown your chicken, season with salt pepper, garlic salt, and ginger.  I felt like I needed both garlic and regular salt, yes, I know, cut one out if you choose or use garlic powder instead. When it is done transfer to a bowl, you will add the bok choy, carrots, soy sauce and green onions.  Combine thoroughly. Open your spring roll wrappers and keep them covered with a damp paper towel so they don't dry out.  Here is what you do next!



Here they are, I got 7 spring rolls but I would just shoot for 6 next time!

Heat 2-3 cups of peanut oil to 350 degrees.  Fry approximate 2 minutes on each side or until they have reached the color you want.  Remember everything inside is already cooked!

Your "building her own ChinaTown" chefwannabe

1 comment:

  1. Great job, Chefwannabe! Please let me know as soon as you find out how to fry the spring rolls without using oil. I tried putting them in the oven once but it did not turn out that good. "Salad Master" has a "no-oil frying pan" but it's too expensive here in our country. It's a good investment, though. I'm from Manila, Philippines.