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VEGETABLE AND CHICKEN SPRING ROLLS

VEGETABLE AND CHICKEN SPRING ROLLS

  • 1 – 2 carrots, peeled and cut into julienne strips
  • 1 small red pepper, cut into julienne strips
  • 1 – 2 celery sticks, julienned
  • 1 small cucumber, cut in halve, seeds removed and then julienned
  • 2 – 3 small shallots or green onions, cleaned and cut into small strips
  • 1 grilled and seasoned chicken breast, cut into strips (I did mine in a George Foreman)

Spring rolls can be fresh or fried.
To simplify the process, lay out all the ingredients you need to make the rolls near your work surface before you begin.
Take spring roll pastry sheets out of packet, 2 at a time, to prevent them from drying out.
Cover remaining sheets with a damp cloth to prevent from drying out.
Center ingredients in the bottom third of the wrapper, leaving a 1-inch border on either end.
Fold the wrapper over the filling. Start rolling into a tight cylinder. Fold sides.
Stop rolling about halfway to fold in both sides.
Continue rolling until the spring roll is a tight cylinder.
Paint end of pastry with flour paste to stick to prevent from unfolding when frying.
Assemble the remaining spring rolls the same way.
Keep the finished rolls covered with a damp cloth to prevent them from drying out.
Fry spring-rolls till golden in oil.
Cut each finished roll in half just before serving.
Serve with Sweet Chilli Sauce or Soy/Sesame Dipping Sauce.

SOY/SESAME DIPPING SAUCE

  • ¼ cup soy sauce
  • ½ cup rice wine vinegar (substitute with 1/4 vodka and 1/4 Apple cider vinegar)
  • ½ teaspoon sesame oil
  • 2 teaspoons sugar
  • ½ red chilli, deseeded and chopped finely
  • 2 garlic gloves, peeled and chopped very finely
  • 5 cm fresh ginger, peeled and chopped very finely

In a small screw top jar, mix all ingredients and shake.

Recipe: Amanda Conradie
Photo:  Elize de Kock

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