INGREDIENTS FOR 50 SPRING ROLLS
- 500g chicken thigh, thinly sliced
- 1 big carrot, thinly sliced
- 1 small onions, thinly sliced
- 1 tsp salt
- 1 tsp sugar
- Spring roll sheets
- 250g rice vermicelli
- 2 cloves of garlic, thinly sliced
- 2 Tbsp soy sauce
- 2 tsp cooking wine
- ½ tsp garlic powder
- 2 tsp white pepper
- 1 egg
- Frying oil
Sauce mix for chicken:
- ¼ tsp potato starch
- 1 Tbsp soy sauce
- 1 tsp cooking wine
- 1 tsp white pepper
- ¼ tsp garlic powder
PREPARATION
Soak the rice vermicelli in boiling water for 5 minutes and drain it. Then cut the rice vermicelli into threads of 2 cm. Cut the carrot into thin slices, and then into thin strips.
Slice the chicken thigh into thin, small pieces. Marinade the chicken with the sauce mix for 30 minutes.
Cooking
Heat 1 tablespoon of oil in a wok pan on medium heat. Add the onions and stir well until the aromas are released. Then add the chicken and bake the chicken until it's done. Add the rice vermicelli and season it with 1 tablespoon of soy sauce, 1 teaspoon of cooking wine, 2 teaspoons of white pepper and ¼ teaspoon of garlic powder. Stir-fry and drain it in a strainer. Then add the sliced carrots and stir everything well.
Put the spring roll sheet on a flat surface, with the corner towards you.
Take the corner of the sheet and fold it for 2/3 to the inside, so you create a triangle.
Put 2 tablespoons of filling on the triangle and smear the filling. Skip the edges and the top.
Fold the left side for 2/3 to the middle and repeat this step for the right side. It will look like an envelope.
Roll up half of the spring roll, smear the edges of the top with the beated egg and then roll up the spring roll further.
Heat oil in a deep pan and deep-fry the spring rolls until they are golden brown.
