Sunday, April 24, 2011
These are mini spring rolls or two bite spring rolls as some may like to call them. My nephew calls them egg rolls, but in my opinion, it doesn't really matter what they are called as long as they are fresh and taste great!
The egg roll filling contains ground chicken instead of ground pork (so I guess you can even call them chicken egg rolls) and also a bit of shredded carrot. I usually add chopped shrimp to the filling when I make pork spring rolls (or pork egg rolls), but in chicken spring rolls, shrimp doesn't seem to be a good fit.
Here is a simple chicken egg roll recipe that I usually make. It can also be substituted with pork if you would like to make pork egg rolls.
For the filling:
In a large bowl, combine, 1 pound of ground chicken (substitute with ground pork if you prefer pork spring rolls) with 1 egg, 1.5 tbsp. soy sauce, 1/2 tsp.salt, 1/2 tsp. pepper, 2 tsp. cornstarch, 1/2 tsp. sesame oil, 1 shredded carrot.
Scoop a tablespoonful of the mixture onto an egg roll wrapper, spreading it out lengthwise (left to right), but leaving 2 cm of empty space on the left and right sides.
Fold the right and left sides of the wrapper over the filling, then roll the spring roll away from you to form the spring roll.
Have a small bowl of water ready. Dip your fingers in the water and wet the end of the roll to seal it closed.
Deep fry them in some vegetable oil until they are light or medium golden brown and let them cool a bit before eating.
As for the egg roll sauce, I usually dip mine in sweet chilli sauce which can sometimes be found in the international aisle at the supermarket. Plum sauce works well too if you don't like spicy sauces.