Ingredients
- 1 Head Green Cabbage
- 6 oz. minced or ground Chicken (pre-cooked)
- 1 med. Carrot
- 2 med. stalks Celery
- 1 oz. sliced Mushrooms
- 1 tablespoon Oyster Sauce
- 1/4 teaspoon Salt
- sprinkle Black Pepper
- 4 oz. Tempura powder mixed with water
- 1 package Spring Roll Skins
Technique
Begin making the spring rolls by placing 2 oz. of the stuffing on a corner end of the spring roll skin. Fold the bottom forward and over the top. Roll 1 full turn. Tuck the sides in, while continuing to roll forward. Place a dab af the tempura mix on the tip of the skin. Roll over the tempura mix to seal it closed.
To cook, pre-heat vegetable oil to 350 degrees. Place several rolls in at a time. Fry until golden brow (2-3 min.) Serve with your favorite sauces.
No comments:
Post a Comment