Mini Spring Rolls
|Spring roll wrappers||125 Gram (Small Size, 1 Packet)|
|Bean sprouts||1 Cup (16 tbs)|
|Canned bamboo shoots||230 Gram (1 Can)|
|Soy sauce||3 Teaspoon|
|Five spice powder||1 Pinch|
|Plain flour||1 Tablespoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Slice fillets in half horizontally, then cut into narrow strips.
Combine soy sauce with five spice powder, add chicken, mix well, stand 20 minutes.
Scrape carrot, slice thinly, then cut into narrow strips.
Drain bamboo shoots, slice thinly, then cut into narrow strips.
Slice shallots diagonally.
Cook carrot, bean sprouts and bamboo shoots in boiling salted water 10 seconds, drain immediately.
Place 1/2 tablespoonful of vegetable mixture, 2 pieces of shallot and a piece of chicken diagonally to one corner of each wrapper.
Fold corner up to cover filling then fold in ends.
Roll up securely.
Seal end with combined flour and water.
Deep-fry spring rolls in hot oil until golden brown and cooked through.