Spring Rolls

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When it comes to finger food and appetizers it is hard to go past trusty spring rolls as everybody’s favorite. The virtually unlimited options available for changing up the ingredients means that one simple recipe can be turned out time and time again and yet never go stale upon the palate.

Similarly the variety and range of accompanying dips for your spring rolls is nearly boundless. Sauce and dips that you might consider serving for dunking purposes include sour cream, Bar-B-Q sauce, ketchup, tomato sauce, traditional Asian style sweet and sour sauces as well as spicy plum sauce or honey-based sauces all partner spring rolls rather well. The following recipe is for spicy chicken spring rolls

Spring Roll Ingredients:

1 Cup of Cooked Chicken, ½ Cup each of Roasted Pepper, Black Beans and Shredded Cheese, 1/3 Cup Corn Kernels, 10 Olives, 1 Bunch of Cilantro, 1 Jalapeno Pepper, 1 Medium Capsicum (Bell Pepper), 1 Egg, ½ Teaspoon each of Ground Cumin and Chili Powder, 1/3 Teaspoon of Salt, Additional Salt and Pepper to Taste, Numerous Spring Roll Wrappers

Sour Cream Dipping Sauce Ingredients:

4 Tablespoons of Sour Cream, 2 Tablespoons of Mayonnaise, A little Chopped Cilantro, ¼ Teaspoon of Salt

Preparation:

  1. Thinly slice the roasted pepper, rinse and drain the black beans, chop the olives, dice the bell pepper and finely dice the jalapeno pepper then medium fine chop the cilantro and beat the egg.

  2. Select an appropriately sized mixing bowl and while stirring add the chicken followed by the corn kernels, then the bell pepper, the olives and the beans. Make sure all ingredients are evenly dispersed throughout the mix.

  3. Now gradually add the cumin, chili powder, pepper, jalapenos, salt and cilantro stirring all the while. Finally stir in the shredded cheese ¼ at a time. Mix until the entire mixture is of an even consistency. This means that the only ingredients from the spring rolls ingredients list that have not yet been added are a little additional salt and pepper for you to add to your desired taste and of courses the spring roll wrappers themselves.

Loading and Folding the Spring Roll Wrappers:

To load and fold the spring roll wrappers start by laying a spring roll wrapper in front of you so that it forms a diamond shape. Using your index finger wet the edges of the wrapper all around with the beaten egg. Place 2 tablespoons of mix onto the spring roll wrapper near the bottom edge (closest to you). Roll the wrapper over once and fold in the sides. Continue rolling and eventually conclude by sealing the top.

Cooking:

Deep-fry the spring rolls in batches of 3 or 4 until they turn golden brown (usually about 3 minutes). Once cooked remove the spring rolls from the deep-fryer and place on to paper towels to drain.

Mix all of the dipping sauce ingredients together ensuring that they are evenly dispersed throughout the mix. You might want to sprinkle a little parsley or my favorite freshly chopped chives on top.

The Dipping Sauce:

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