Three Silk Spring Rolls

Name: Three Silk Spring Rolls
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g White radish; 50g Red cabbage; 200g Chicken breast; 6g Chicken Bouillon Powder; 15g Soy sauce; 10g Cooking Wine; Some salt; 35g corn starch; Some Spring roll wrapper; Some Corn oil

by Anbao's Tiger Mom

5.0 (1)

Favorite

3

Difficulty

Easy

Time

1h

Serving

2

Spring rolls are a traditional Chinese food. Our family often makes them to entertain guests. The crispy skin is wrapped with a variety of ingredients. They are very popular. They often disappear after serving them. Of course, they are best eaten while they are hot.

Three Silk Spring Rolls

1. Wash chicken breasts and cut into shreds;

2. Add light soy sauce, cooking wine, salt, chicken essence, starch and stir evenly and marinate for about an hour;

3. Red cabbage squeezes out the water;

4. White radish peeled and shredded;

5. Heat the pan with cold oil, pour shredded white radish and fry until cooked;

6. Put the marinated chicken shreds into the hot oil pan and fry it for a while to change the color;

7. Prepare some starch water;

8. Put an appropriate amount of shredded chicken, red cabbage, and radish on the spring roll skin;

9. Roll up one side first, and then fold the two sides toward the middle;

10. Then roll it to the other side and wrap it up, and seal it with a little starch water;

11. Put it in a hot oil pan and fry it until the skin is golden brown;

Tips:
1. The red cabbage used here is cooked, so there is no need to stir-fry, it is sour and appetizing, and it's greasy;
2. Fried chicken shreds don’t take too long, as old age will affect the taste;
3. Use oil-absorbing paper to absorb the excess oil on the fried spring rolls to eat healthier;
4. Wrap the fillings after they are allowed to cool, so that it is not easy to break the skin and leak;
5. Do not roll the skin too tightly when filling the stuffing to prevent the swelling skin from cracking during frying.