Chicken and Vegetable Springroll with Wrapper recipe

ngredients:

For Spring roll wrapper

1 egg

120g corn flour

100g plain flour

pinch of salt

water

 

For filling:

250g chicken

50g shredded cabbage

200g mix vegetables of carrot, green beans, red pepper and spring onions

10g ginger, finely shredded

1 clove rough chopped garlic

Pinch red powdered pepper

salt to taste

soy sauce

1 tsp. corn flour

oil for deep frying

 

http://www.infoboxx.com/index.php/life/your-food/item/880-recipe-for-chicken-vegetable-spring-roll

Recipe For Chicken & Vegetable Spring Roll

Method:

•Wrapper – mix egg corn flour, plain flour, salt and little water into a thin batter. In a non-stick pan, heat a little oil and evenly cook batter into thin pancakes but without colour. Slowly remove the pancake and leave it to cool.

 

Filling: 

•Marinade the chicken with a little soy sauce and a pinch of salt. Heat a little oil in a pan and sweat off the garlic and ginger very quickly, add the chicken and very quickly stir and fry till cooked. Cut the carrot, red pepper and green bean into matchstick length.  Add it to the pan stir and sprinkle 4-5 drops of soya sauce.

•Mix the corn flour with a tablespoon of water and stir it into the vegetables.  Add the spring onions and pepper, correct the seasoning, cook for a minute and remove from fire.  Pour it into a strainer to drain excess liquid from the chicken and vegetables mix and leave to cool.

•Folding:  To roll, place a little of the filling into lower half of the pancake or spring roll wrapper,  fold bottom edge over, tuck sides in, then roll up neatly enclosing filling and seal with egg white.  Cover with a dampen cloth until all pancakes are rolled before frying.

•Heat oil from medium to high in a frying pan and deep fry rolls until golden brown and crisp. Serve immediately with a dip.

Vegetarian Vietnamese Spring Rolls with peanut sauce

Vegetarian spring rolls2
Ingredients
  • 24 thin spring roll rice paper wrappers (Vietnamese or Thai, not the Chinese ones used for egg rolls)
Choice of fillings:
  • Rice vermicelli noodles
  • Red peppers (capsicum)
  • Carrots
  • Cucumber
  • Avocado
  • Purple cabbage
  • Fresh herbs (I recommend a couple mint and/or basil leaves per roll)
  • Thin strips of lightly-fried tofu or seitan
  • Bean sprouts
  • Enoki mushrooms
  • Lettuce/Spinach
Peanut Sauce
  • ½ cup creamy natural peanut butter (or almond/cashew/sunflower butter)
  • ½ cup soy or coconut milk
  • 1 tbsp Tamari or soy sauce
  • 1 tbsp lime or lemon juice
  • 1 tbsp maple syrup (agave would work too)
  • 1 tbsp fresh grated ginger
  • ½ tsp chili powder (or 1 tsp crushed red chili pepper)
  • ¼ cup unsalted peanuts, chopped (optional)

vegetarian spring rolls

 
Instructions
  1. In a medium bowl, mix together all of the ingredients for the peanut sauce except the chopped peanuts, set aside.
  2. Prep all your veggies so that they are thinly sliced, and shorter than your wrappers by about 5-6 cm. (My wrappers are 16 cm wide, so I cut my veggies about 10 cm long.)
  3. If using rice noodles, decide how much of the noodles you will need based on the quantity of rolls you’re making and how many ingredients you plan on using. You can break the noodles off or use scissors to gently cut them away from the bigger piece. Fill a pot with just enough hot water to submerge your noodles. Regular hot tap water should be hot enough – it doesn’t need to be boiling. Let the noodles sit in the water until they are soft and edible, about 2 minutes. Remove the noddles, shaking them to remove excess water, and set aside.
  4. Wet a clean tea towel, ring it out and lay it flat on your counter top.
  5. Fill a pot with water and bring to a boil. Transfer the water to a large bowl and let cool a couple minutes. drop a wrapper into the water, and let it soak for 30 seconds – any longer and it will begin to get too soft and/or tear. It should be transparent and pliable. Remove wrapper from the water and gently shake it to remove any excess water. Lay the wrapper flat on your tea towel.
  6. Place your mint and basil leaves near the top of the wrapper, as per diagram. Take some noodles and fold them back so that they fit within the top of the wrapper, as shown. Add 2-3 pieces of each vegetable on top, keeping everything tight and in a nice elongated pile. Tightly fold the top of the wrapper over the ingredients, and then fold-in each side. Continue rolling the wrapper onto itself to form the roll. Continue with remaining ingredients.
  7. Before serving, add the chopped peanuts on top of the peanut sauce that you plan on serving. If desired, cut rolls diagonally with a sharp knife before serving.

Vietnamese Spring Rolls…Cha Gio

 

  • http://www.taste.com.au/recipes/17882/cha+gio+vietnamese+spring+rolls
  • 50g cellophane (mung bean) noodles
  • 3 dried shiitake mushrooms
  • 250g pork mince
  • 1 carrot, peeled, coarsely grated
  • 2 shallots, ends trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 1 x 170g can crab meat, drained
  • 1 tablespoon fish sauce
  • 2 teaspoons caster sugar
  • 1/2 teaspoon white pepper
  • 20 round rice paper sheets
  • Vegetable oil, to deep-fry
  • Baby cos lettuce leaves, to serve
  • Fresh mint leaves, to serve

spring rolls

Nuoc cham (dipping sauce)

  • 60ml (1/4 cup) fish sauce
  • 1 long fresh red chilli, deseeded, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons water
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon caster sugar

 

  • To make the nuoc cham, place the fish sauce, chilli, garlic, water, lime juice, vinegar and sugar in a small bowl, and stir until the sugar dissolves.

  • Step 2

    Place the noodles and mushrooms in a medium heatproof bowl and cover with boiling water. Set aside for 10 minutes or until the noodles are tender. Drain. Use your hands to squeeze out excess liquid from the mushrooms. Remove the stems from the mushrooms and discard. Thinly slice the mushrooms.

  • Step 3

    Use clean kitchen scissors to cut the noodles into short lengths. Combine the noodles, mince, carrot, shallot, garlic, crab meat, fish sauce, sugar and pepper in a large bowl.

  • Step 4

    Soak 1 rice paper sheet in a dish of warm water until soft and pliable (don’t soak the sheet for too long or it will tear). Transfer to a clean work surface. Place 1 heaped tablespoonful of the noodle mixture along the centre of the sheet. Fold in the sides and roll up tightly to enclose the filling. Place, seam-side down, on a baking tray and cover with a damp tea towel. Repeat with remaining rice paper sheets and noodle mixture.

  • Step 5

    Add enough oil to a large heavy-based saucepan to reach a depth of 10cm. Heat to 180°C over high heat (when the oil is ready a cube of bread will turn golden brown in 15 seconds). Add 5 spring rolls to the oil and cook for 2-3 minutes or until golden brown and cooked through. Use tongs to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining spring rolls, reheating the oil between batches.

  • Step 6

    Cut each spring roll in half crossways, if desired. Serve with the nuoc cham, lettuce and mint leaves.

 

 

Fried Rice…or Noodles….or Rice Sticks

Have the rice boiled the day before, and leave in fridge before use.

Slice onions finely and fry in oil with cloves, ginger and chopped garlic. Add sliced carrot, beans, corn and boiled peas..fry…

Add cooked rice and stir all together…season to taste.

Decorate with strips of omelet and handfuls of fresh herbs. I also sprinkle with chopped nuts and raisins and serve in bowls

fried rice 009

http://theasiangrandmotherscookbook.com/2011/10/07/fried-rice-recipe/

5 secrets anyone can pick up and you’ll soon be on your way to making fabulous fried rice.

  1. Use cold, leftover cooked rice. Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy. If you can’t wait, air freshly-cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.
  2. Use medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. Medium grain jasmine rice is my choice for fluffy, sturdy grains that don’t clump or fall apart when fried. Short grain rice tends to be softer and to stick together.
  3. A blazing hot wok (a wok is ideal but a large pan, skillet, or Dutch oven will do) and an adequate amount of oil will ensure your ingredients don’t stick to the surface. That’s how restaurants achieve the smoky, “burnt” flavor in their stir-fried dishes. Your home stove probably doesn’t have the same BTU strength (unless you have a commercial Viking or Wolf range *JEALOUS*) but just remember to preheat your wok before adding ingredients.
  4. Use the biggest pan available in your kitchen and don’t crowd it with ingredients. Don’t try to cook for your spouse, son, twin daughters, and grandma and grandpa too. You’ll have rice and peas flying everywhere! Ideally, you should cook 1 to 2 servings at a time. My recipe below makes enough for 3 moderate appetites. When you have too many ingredients, the wok doesn’t get hot enough and your ingredients will get soggy causing the rice to clump together. If you prefer, cook each ingredient individually (raw vegetables or meat, egg) and remove to separate plates. Return all the ingredients to the pan at the end for the final mixing and seasoning.
  5. Don’t overdo the saucy seasonings like soy sauce or oyster sauce. I add just a few tablespoons of my chosen sauce for flavor and then add salt for saltiness and savor. Too much sauce will make your rice mushy.