30-Min Crispy Chicken Spring Rolls

De CiCi Li · 30 min

Ingredientes

Preparación

1. Soak the glass noodles in hot water for about 2 minutes until slightly soft. Drain and cut into 2-inch (5 cm) pieces.
2. In a pan over high heat, heat 1 tablespoon of oil. Stir-fry the ground chicken for about 3 minutes until cooked through. Add the garlic and stir-fry for about 10 seconds until fragrant. Remove.
3. In the same pan over high heat, add the remaining 1 tablespoon of oil. Stir-fry the carrot and cabbage for about 1 minute until just softened.
4. Return the chicken to the pan. Add the noodles and scallions, then season with oyster sauce, hoisin sauce and white pepper. Stir until evenly combined.
5. Remove from the heat and let the filling cool completely before assembling.
6. Place a wrapper in a diamond shape and put about 2 tablespoons of filling near the bottom corner. Fold tightly, tuck in the sides, roll upward and seal with beaten egg.
7. In a pot over high heat, heat the 4 cups of oil to 350°F (177°C).
8. Fry the spring rolls for about 3 minutes until golden brown and crispy. Drain on a rack.

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