Fried Chicken Spring Rolls
Fried Chicken Spring Rolls
Enjoy this quick and easy Indonesian-inspired recipe from Martin Yan's Asian Favorites.
  • Difficulty Level Easy
  • Technique Deep Frying
  • Preparation Time 30 minutes
  • Cooking Time 20 minutes
  • Yield 10 servings
  • 5 Lumpia wrappers
  • Cooking oil for deep-frying
  • Fillings:
  • 1 Green onion
  • 6 Water chestnuts
  • 1 small Carrot
  • 200 grams boneless, skinless Chicken
  • ½ teaspoon Salt
  • ½ teaspoon Black pepper
  • ½ teaspoon Five-spice powder
  • ½ teaspoon Sugar
  • Flour paste:
  • 1 tablespoon Flour
  • 1 tablespoon Water
  1. Finely chop the green onions, water chestnuts and carrots. Next, mince the chicken in a food processor and set aside. In a bowl, combine the minced chicken, green onions, water chestnuts and carrot; add salt, black pepper, five-spice powder and sugar; ensure the ingredients are well mixed
  2. To make the flour paste, in a separate small bowl, mix the flour and water together until it reaches a paste consistency
  3. To assemble a spring roll, fold the wrapper in half, then open it and start by putting 2 tablespoons of filling along the folded line. Roll the bottom edge over the filling, then roll up completely to enclose the filling. Seal the edge with the flour paste. Repeat with remaining wrappers and filling. Place rolls in a shallow pan, cover and refrigerate until ready to cook
  4. Before cooking, cut each roll crosswise into 3 equal pieces. In a deep-frying pan, heat oil to 180C. Deep-fry the spring rolls, a few pieces at a time, turning occasionally, until golden brown Remove and drain on paper towels. Serve hot!

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