Competition Entry

“Unrolled Spring Rolls”

By Glenda McDonnell
“Unrolled Spring Rolls”
18 votes

Spring Roll flavour, with a quirky twist !

Cuisine :

Chinese

Ingredients :

Filling
4 Chicken Thigh Fillets
8 small Green Prawns
2 large Carrots - julienned
4 sticks Celery - julienned
4 Spring Onions - sliced
100 gm Water Chestnuts -sliced
100 gm Bamboo Shoots
4 large Mushrooms- chopped
1 clove Garlic- finely chopped
1 Tbs Peanut Oil
2 Tbs Chinese Wine
8 Spring Roll Wrappers
Spray Oil
Sauce
2 Tbs Oyster Sauce
6 drops Yeo's Sesame Oil
1 tsp Chicken Powder (stock)
½ tsp Five Spice Powder
1 tsp Sugar
4 tsp Potato Flour
White Pepper (to taste)
1 Cup Water

Cooking Steps :

Cut Chicken thigh into strips, approximately the same length as the julienne vegetables.
Heat peanut oil in wok, add garlic and chicken, sprinkle with Chinese wine and stir fry until lightly cooked, add remaining vegetables, continue cooking until just tender, combine all sauce ingredients, add to wok and stir over medium heat until thickened, add prawns and heat through until cooked.
Preheat oven to 180C, lightly coat 2 spring roll wrappers with spray oil and gently press into a Texas Muffin tray, cook until golden brown, repeat with remaining wrappers to make 4 crunchy spring roll bowls.
Spoon filling into the Spring Roll wrapper bowls and serve.
Serves 4

CNY 2016 WINNERS

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