Valentines Day and Chicken Spring Rolls

Very late post but Happy Valentines Day! I hope everyone enjoyed it, if you had a date or in love. If not, I hope you had fun anyway!

When my girlfriend and I started to date the first Valentines Day ended up badly with food poisoning. We went to a Tapas restaurant and had some dodgy prawns. The next valentine’s opportunity we had together, I decided to avoid the restaurant option and cook a 3 course meal (Italian). This has somehow now turned into a bit of a tradition (Last year my girlfriend did Spanish) and this year we cooked an Asian two course meal together. The starter was spring rolls and the main was Beef in Black Bean sauce. I also took this as an opportunity to show how to roll the spring rolls. Other food blogs do this for every recipe but I will only do it when pictures will explain it a lot easier than words.

springrolls

Serves: 4-6
Prep Time : 30 minutes
Cooking time : 5 minutes

Ingredients:
1 tbsp peanut oil, plus extra for deep-frying
1 skinless chicken breast fillets, chopped into small strips
1 tbsp light soy sauce
1 tsp five-spice powder
1 tsp grated fresh root ginger
Handful beansprouts
1 large spring onions, finely sliced lengthways
1 small carrot, julienned
1 tbsp oyster sauce
½ tbsp light soy sauce
salt and ground black pepper
ready-made large spring roll wrappers, thawed if frozen (available from most Asian supermarkets, if not Filo pastry)
1 egg, lightly beaten

Method:
Heat a wok until smoking and add the peanut oil.
Add the chicken and stir-fry for 1-2 minutes.
Season with soy sauce and five-spice powder
Remove from the wok and set aside to cool for ten minutes.
Wipe the wok clean with kitchen paper.
Place the grated ginger, beansprouts, spring onions and carrot into a bowl.
Add the chicken.
Season with the oyster sauce, soy sauce, sea salt and ground black pepper.
Stir well to combine.
Wrap the spring rolls (hope the following photos show the gist)

IMG_1219 IMG_1222 IMG_1224 IMG_1226 IMG_1228 IMG_1230 IMG_1232
Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil.
Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds.

Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown.
Remove and drain on kitchen paper.
Transfer the spring rolls onto a plate.

Serve!
Eat!
Enjoy!

@FADHopper

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