Hi everyone!! Greetings from SF. Carlos and I are here already but still living in the hotel the company set up for us as our things are still on the way here. Hopefully it will arrive by this week. Anyway, hope all of you are having a wonderful Chinese New Year celebration especially spending time with your family and friends and not to mention all the yummy food. This year CNY is a very low key one for us. We just went out for dinner on the 1st day of CNY but I plan to cook something either on the 9th day or the 15th day of CNY once we are all settle into our new home. I will post some pictures here later on of our new home.
Now back to these spring rolls. I made these last month with some leftovers spring rolls wrappers. Instead of the usual vegetables filling I used meat instead. It tastes pretty similar to the Vietnamese fried spring rolls or the Filipino lumpia and goes really well with rice or you can serve it as appetizer. Some people do pre-cooked the filling first but I don’t. Just make sure you don’t put too much filling in it and fried them over medium high heat so that the filling gets cooked inside.
15 - 18 large spring roll wrappers
1 egg – beaten
Ingredients for filling:
½ pound minced chicken
½ pound of shrimps – peel, deveined and roughly chopped
1 small carrot – shredded
10 water chestnut – peel and finely cubes
3 spring onions – finely cubes
3 sprigs cilantro – finely chopped
1 clove garlic – chopped
1 small onion – finely chopped
1 tbsp oyster sauce
2 tbsp soy sauce
1 tsp black pepper
1 tsp salt
1. Combine all the filling ingredients and seasonings in a mixing bowl. Mix the filling well and set it aside to marinate for an hour.
2. Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
3. Finish rolling up the rest of the filling. At this point you can freeze them up if you want to fry them later on.
4. To cook the spring rolls, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the spring rolls into the hot oil and fry until golden brown on all sides, 5-6 minutes total (if frying frozen one, it will take 1 to 2 minutes longer).
5. Take out the spring rolls and drain the oil on paper towels. Serve immediately with sweet and sour chili sauce (you can get it from the supermarket)
Note: You can replace the minced chicken with beef, pork or ground turkey.
I am submitting this dish to Aspiring Bakers #15 - Auspicious Dishes for CNY (January 2012 hosted by Wen's Delight and Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.