Thai Chicken Spring Rolls
From chihuahua 16 years ago- 25 minutes to make
- Serves 4
A special treat that is a little time consuming but not difficult to make and worth it. From, Classic Chicken Recipes.
Ingredients
- 1 Tbs. light soy sauce shopping list
- 1 tsp. sugar shopping list
- 2 tsp. cornstarch, blended with 2 Tbs. cold water shopping list
- 2 Tbs. vegetable oil shopping list
- 4 scallions, trimmed and very finely sliced shopping list
- 1 carrot, cut into matchstick strips shopping list
- 1 small Green or red pepper, seeded and finely sliced shopping list
- 2/3 Cup sliced button mushrooms shopping list
- 1 Cup bean sprouts shopping list
- 1 Cup cooked skinless, boneless chicken, shredded shopping list
- 8-inch Spring rolls wrappers shopping list
- oil for deep-frying shopping list
- salt and pepper shopping list
- Dipping Sauce: shopping list
- 1/4 Cup Light malt vinegar shopping list
- 2 Tbs. water shopping list
- 1/4 Cup light brown sugar shopping list
- 1/2 tsp. salt shopping list
- 2-inch piece cucumber, peeled and finely chopped shopping list
- 4 scallions, trimmed and finely sliced shopping list
- 1 small Red or green chili, seeded and very finely chopped shopping list
How to make it
- Mix together the soy sauce, sugar, and cornstarch paste.
- Heat the oil in a preheated wok or skillet and add scallions, carrot, and bell pepper.
- Stir-fry for 2-3 minutes.
- Add the mushrooms, bean sprouts, and chicken and cook for 2 minutes. Season to taste with salt and pepper.
- Add the cornstarch mixture to the wok or skillet and cook, stirring constantly for about 1 minute, until thickened. Set aside to cool.
- Place spoonfuls of the chicken mixture onto the spring roll wrappers.
- Dampen the edges with water and roll them up to enclose the filling.
- To make the dipping sauce, heat the vinegar, water, sugar, and salt in a saucepan.
- Boil for 1 minute.
- Mix the cucumber, scallions, and chili in a small serving bowl and pour in the vinegar mixture. Cool.
- Heat the oil for deep-frying to medium and fry the rolls until crisp and golden brown.
- Drain well on paper towels, then serve with dipping sauce.
The Rating
Reviewed by 3 people-
You always have such marvelous recipes! All that I have tried, has been so delicious! So I know this is another extraordinary recipe!
bluewaterandsand in GAFFNEY loved it
-
right up my alley love them thank you....a high 5
minitindel in THE HEART OF THE WINE COUNTRY loved it
-
Just hours before seeing your recipe I was scrounging around for my old recipe but wasn't able to find it. Thanks for posting, can't wait to make them.
juliecake in Bluffdale loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 7
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "