Monday, November 7, 2011

Mini Chicken Spring Rolls

As I mentioned on my previous post that I am planning to bring some Indonesian treats for Dylan's classmates, so today is the day ...
This morning I was so nervous because the treats I made are very time consuming, I prepared as much as I can a night before, but everything need to be fresh, so I did my best to prepare what I can and do the rests in the morning.
But thanks GOD everything went well today. Almost all the kids love the mini spring rolls and the other treats too. So I thought I should post the recipe here for future reference :P

But before I start with the recipe, let me share this tray of treats I brought to school :


The trims on the edges were supposed to be made out of banana leaves, but I can only get frozen banana leaves here so I thought I can replace it with some wrapping tissue, it ain't too bad huh? ...
Inside the tray are mini spring rolls, kue lumpur and putri ayu. Will post the recipe of putri ayu soon.


So here's the recipe for mini spring rolls :

MINI CHICKEN SPRING ROLLS

INGREDIENTS :
50 pcs small sizes spring roll skins (lumpia skins) sold at most Asian market at the frozen section
250 gr shredded carrot and cabbage
25 gr dried shrimp, soak it in a hot water then grind (optional) --> I substitute it with 1/2 tsp of fish sauce.
250 gr ground chicken
125 cc chicken broth or water
100 gr rice vermicelli,  soak it in hot water
2tbs vegetable or cooking oil and a lot more for final frying
1 egg
1/4 tsp white pepper
salt to taste
1 tsp sugar
3 cloves of garlic (finely chopped)
5 cloves of shallots (3 pcs if the sizes are big, or 1 whole regular onion) finely chopped

METHOD :
Heat 2 tbsp of cooking oil and saute garlic and onion until fragrant. Add ground chicken and dried shrimp, keep stirring to make sure the chicken is not clumpy.
Add shredded carrot and cabbage and keep stirring
Pour in the chicken broth and the rest of seasonings. Let it boil then add the vermicelli, stir again.
Lastly add the egg and make sure everything is well mixed and no more liquid. Remove from heat, set aside and let it cool.
Prepare one sheet of the spring roll skin, spoon a small amount of filling mixture in the center then fold it like an envelope, seal the edges with egg white.
Deep fry until golden brown, ready to serve with your favorite dipping sauce.

    2 comments:

    Ellen said...

    I can attest that the treat were delicious. I plan on making some of the chicken spring rolls and just bought the ingredients today.

    Lina Gladman said...

    Hi Ellen,

    Thank you so much for stopping by and giving such a sweet comment!!

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