To make the spring roll filling you need:
- 50g minced chicken
- 100g bean sprouts.
- 20g shredded carrot
- 20g glass noodles, soaked and cut into 1 inch lengths.
- 3 cloves garlic, finely chopped.
- 5 garlic chives, cut into 1 inch lengths.
- 2 tbsp cooking oil.
- 1 tsp sugar.
- 1 tsp fish sauce.
- 1 tsp soy sauce
- 1 tbsp oyster sauce.
Heat the oil over medium heat, add garlic and fry until fragrant. Add chicken and stir until chicken is cooked. Add sugar and sauces and mix. Add vegetables and noodles. Stir until all ingredients are cooked, then remove from heat and allow to cool so that you don’t burn your fingers.
Lay out the square wrapper diagonally so you have a diamond shape in front of you
Put a couple tablespoons of filling near the bottom.
Roll the wrapper up to the halfway point.
Fold the two corners in so they cross each other.
Tuck the edges in, which will make another little fold so you only have a little unfolded bit at the top.
Roll them the rest of the way and seal the tip with a bit of beaten egg.
Then put them into 3 cups of boiling oil.
It will bubble lots.
Turn them so that the floating parts get cooked too.
When they are golden brown pull them out.
And put them in a strainer.
Put it next to a bowl of sweet chilli sauce for aesthetic reasons only. Under no circumstances should you ruin perfectly good spring rolls by allowing them to come in contact with the sweet chilli sauce.
If for some crazy reason you wanted to make sweet chilli sauce the recipe is:
- 1/2 cup water
- 6 tbsp sugar
- 2 tbsp vinegar
- 1/2 tsp salt
- 1 tsp garlic, finely chopped
- 2 tsp red spur chilli, finely chopped.
Combine 1st four ingredients and simmer over medium heat until thick. Add garlic and chilli, boil for 3 minutes over low heat, then remove from heat and allow to cool.
