RECIPE
RECIPE: HALAL CHICKEN AND SHRIMP SPRING ROLLS
Spring Rolls with dipping sauce |
These crispy, juicy, deep-fried spring rolls are perfect for parties. Reheat, if needed, in a 350 degree oven before serving. Substitute shredded green cabbage, bok choy (Chinese cabbage) and/or mushrooms for any of the vegetables listed below, according to your own personal taste.
Ingredients
1 cup bean sprouts
1 bunch scallions / green onions
2 carrots
2 Tbsp. chopped cilantro / coriander greens
1 Tbsp. peanut oil or canola oil
1 inch fresh ginger, grated or 1 Tbsp. jarred ginger paste
2 cloves garlic, chopped
1 small chili, chopped (optional)
1/2 lb. / 250 grams ground chicken
1 teas. salt
1 teas. light brown sugar
1 Tbsp. light soy sauce
1 teas. sesame oil
1/2 cup fresh uncooked shrimp, chopped (optional)
2 Tbsp. flour
24 x 6-inch square Nasoya Egg Roll Wraps
ground black pepper
oil for frying
plum (duck), soy or ponzu sauce(s) for dipping
Directions:
1. CUT scallions and carrots into thin shreds, roughly the same size and shape as the bean sprouts.
2.
PLACE all vegetables and chopped coriander in a bowl together.
3. HEAT the oil in a wok (or large frying pan) on high heat until smoking.
4.
ADD the grated fresh ginger, garlic and chili, then quickly add the ground chicken, cooking until the meat is browned.
5. ADD the salt, brown sugar, sesame oil and soy sauce to the wok. Lower the heat and cook for 1-2 minutes more.
6. TURN OUT ingredients from wok into a large bowl.
7. MIX IN the chopped shrimp, carrot, bean sprouts, scallions and chopped cilantro (coriander).
8. PUT the flour in a small bowl and mix with a little water to make a paste. Place a spoonful of filling in the center
of a spring roll wrapper, making sure to drain any juices from the spoon beforehand.
9. TURN the bottom edge over to cover the filling, then fold in the left and right sides. Roll up almost to top edge.
Brush top edge with flour paste and seal. Repeat.
10. HEAT the oil in a wok or deep-fat fryer.
11.
TEST oil heat by sticking in a dry wooden spoon or bamboo chopstick. If bubbles form on the wood, the oil is hot enough
to begin.
12. GENTLY slide in the spring rolls a few at a time to avoid splashing hot oil on yourself, frying until golden brown.
13.
REMOVE with a slotted spoon and drain on paper towels to absorb excess oil.
14. SERVE hot with sweet plum sauce (duck sauce) or a favorite dipping sauce.
Download a PDF of this Article and recipe here (
http://www.IsItHaram.com/features/eggrolls.pdf
)
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