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Chicken spring rolls with plum sauce
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Savory chicken spring rolls paired with tangy plum sauce for the perfect blend of flavors.
Ingredients:
  • 18.20 gm peanut oil, plus extra for deep-frying
  • 300g chicken mince
  • 4 dried shiitake mushrooms, soaked in hot water for 20 minutes, drained, chopped
  • 31.50 gm light soy sauce
  • 10.00 ml five-spice powder
  • 1 garlic clove, crushed
  • 3cm piece ginger, finely grated
  • 50g beansprouts
  • 2 green onions, finely sliced
  • 1/2 small carrot, grated
  • 40.00 ml Thai basil leaves, finely sliced
  • 24.40 gm oyster sauce
  • Sea salt and ground white pepper
  • 16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)
  • 1 free-range egg yolk, beaten
  • Plum sauce, to serve
Instructions:
  • 1. Preheat a wok until sizzling, then add oil followed by chicken and mushrooms. Stir-fry for 1-2 minutes. Season with 1 tbsp soy sauce and five-spice powder. Remove from the wok and let it cool for 10 minutes. Wipe the wok clean with kitchen paper.
  • Combine ginger, beansprouts, green onions, carrot, and Thai basil in a bowl. Add the chicken and mushrooms mixture, along with oyster sauce, remaining soy sauce, sea salt, and ground white pepper. Mix thoroughly.
  • Stack two spring roll wrappers to create a sturdy base, with corners facing up, down, and to the sides to prevent tearing.
  • Place a wrapper on a board with a corner facing you. Spoon 2 tablespoons of the filling in the center of the wrapper. Brush each corner with water. Roll up from the bottom, folding in the side corners to seal as you go. Ensure the filling is covered, then press to seal the top corner. Seal with water and brush with egg yolk. Repeat with remaining wrappers and filling.
  • Preheat the wok with peanut oil filled to a quarter of its depth until the oil reaches the right temperature (about 350°F or until a small piece of bread bubbles and turns golden brown when tested). Fry the spring rolls in small batches for 2-3 minutes until they are golden brown. Remove them with a slotted spoon and let them drain on paper towels.
  • Plate the spring rolls and serve with plum sauce right away.

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