Chicken And Shiitake Spring Rolls

Ingredients list for Chicken And Shiitake Spring Rolls

• 1/2 Boneless Chicken
• 1 Shiitake Mushroom soaked
• 4 Spring roll wrappers
• 2 Red chillies
• 2 Spring onion greens
• 2 Oyster mushrooms soaked
• 1/4 Carrot peeled
• 1/2 Green capsicum
• 3-4 French beans
• 2 tablespo Oil
• 1 clove Garlic finely chopped
• 1 tablespoon Soy sauce
• to taste Salt
• 1 tablespoon Refined flour (maida)
• as required Sichuan sauce

Method

1. Finely slice fresh red chillies and spring onions and put into a bowl. Finely slice shiitake mushroom, oyster mushrooms, carrot, capsicum, French beans and chicken.
2. Heat 2 tbsps oil in a non-stick wok till it smokes. Add garlic, red chillies, capsicum, carrot, mushrooms, French beans, chicken, soy sauce and a little salt and cook, stirring, till chicken gets cooked and the mixture becomes dry.
3. Finely chop spring onion greens, add and mix. Transfer the chicken mixture onto a muslin cloth kept over a strainer, gather the edges and squeeze to remove all the moisture.
4. Mix flour with a little water to make a thick paste. Place a spring roll sheet on the work top.
5. Place some of the cooked mixture on a slant and roll tightly, folding in the sides as you roll. Apply some flour paste on the open edges and seal.
6. Make more spring rolls in a similar way. Heat sufficient oil in a wok on medium heat. Slide in the rolls and deep fry till light golden and crisp.
7. Drain on tissue paper. Serve hot with Sichuan sauce.

Nutrition Info