Saturday, September 24, 2011

Recipe - Spring Rolls (Chicken/Lamb/Beef/Vegetable)

So today, I decided to make something that I have never made before. Suddenly remembered that I bought Japanese rice paper last week. The decision to go for spring rolls was a logical one then :)

Ingredients: Makes about 12
  1. Japanese rice paper (refined wheat flour based dough can be made - but I was lazy)
  2. Chicken - 500 gms (including bones)
  3. Onion - 1
  4. Cabbage - same quantity as sliced onion
  5. Capsicum  - 1
  6. Ginger/Garlic chopped - 3 tsp
  7. Carrots - 1 small (if you like it)
  8. Sprouted beans (if you like it)
  9. Bamboo shoots (I love it, but couldn't get it)
  10. Chilli powder - 1 tsp
  11. Dark soy sauce - 2 tsp
  12. Chilli vinegar - 2 tsp
  13. Salt - To taste
  14. Oil - LOADS
Method:
1. Cook the chicken in a pressure cooker. 3 whistles of the cooker should do the trick and then let it cool down. Take the meat off the bones and use the bones (and the water in the cooker) to make chicken stock for use in other dishes. Make small (and if possible long) pieces of the meat. Any meat can be cooked in the same way.
2. Chop the onions, capsicum, cabbage and other veggies in long thin slices.
3. In a wok, heat some oil and put the garlic and ginger in it. After about 15 seconds, put the onions in and let it cook for 2 minutes. Then put the other veggies and let them cook for another 3 minutes. Put the chicken pieces in and mix well. Put some salt, red chilli powder, vinegar and soy sauce and mix. Cook for another 3-4 minutes and take off the stove.
4. For making the rolls from the readymade rice paper, some things need to be made ready first. Take a metallic sieve and keep it inverted. Take a flat pan or metallic box lid and fill it with water. Start heating the oil in the wok for frying.
 

5. This is how a rice paper will look before doing anything
6. Immerse one rice paper into the water in the pan with your hands, and hold it there for 5 seconds. Keep one finger below one edge of the paper so it's easy to take out. Take it out and put on the inverted sieve for 10 seconds till it becomes soft.
7. Put some of that filling that we made on the rice paper below the center horizontally.
8. Roll the lower side of the rice paper over the filling.
9. Then roll the mixture towards the top of the rice paper, thus making a nice rolled up rice paper with the filling.
10. Fold the sides on to the roll and stick them properly with your finger using a little water.
11. Put it in the hot oil for frying slowly. As soon you put it in, immerse another rice paper into the water for 5 seconds and put it on the sieve for softening. The roll takes about 20-25 seconds to cook. Be careful not to over cook it.
12. Serve with sweet chilli sauce.
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It turned out to be quite good. A couple of the rolls did break while frying, but overall all the rolls turned out quite well. Next time, I am planning to make the wrappers using wheat flour myself.