Rice Paper Wrapped Chicken And Crab Spring Rolls
|Cellophane noodles||50 Gram, oaked in water for 10 minutes and cut into 2.5cm/1 inch pieces|
|Chicken breast||450 Gram, cut into thin strips|
|Dried wood ear||2 Tablespoon, soaked in warm water for 20 minutes and finely chopped|
|Garlic||3 Clove (15 gm), finely chopped|
|Shallots||3 , finely chopped|
|Sunflower oil||2 Cup (32 tbs) (For Deep Frying)|
|Spring onion tassels||1⁄2 Cup (8 tbs) (For Garnish)|
|Eggs||4 , beaten|
|Dried rice paper wrappers||20|
For the filling, put the ingredients in a bowl and mix well.
Divide into 20 portions and shape into small cylinder shapes.
Brush beaten egg over the entire surface of each piece of rice paper.
Leave for a few minutes until soft.
Place the filling along the curved edge of the paper, roll once, then fold over the sides to enclose and continue rolling.
Heat the oil until a cube of day-old bread browns in 30 seconds.
Fry the spring rolls, 5 or 6 at a time, until golden all over.
Drain well on absorbent kitchen paper.