Chicken-filled Spring Rolls (Recipe and How to Cook)

SERVES

Makes 12-14 rolls

INGREDIENTS

FOR THE FILLING

1 tbsp. vegetable oil

2 slices streaky bacon, diced

225 g/8 oz. skinless chicken breast fillets, thinly sliced

1 small red pepper, deseeded and finely chopped

4 spring onions, trimmed and chopped

2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped

75 g/3 oz. mangetout peas, thinly sliced

75 g/3 oz. beansprouts

1 tbsp. soy sauce

2 tsp. hoisin or plum sauce

FOR THE WRAPPERS:

3 tbsp. plain flour

12-14 spring roll wrappers

300 ml/ 1/2 pint vegetable oil for deep frying

shredded spring onions, to garnish

dipping sauce, to serve

HOW TO COOK

1. Heat a large wok, add the oil and when hot add the diced bacon and stir-fry for 2-3 minutes, or until golden. Add the chicken and pepper and stir-fry for a further 2-3 minutes. Add the remaining filling ingredients and stir-fry 3-4 minutes until all the vegetables are tender. Turn into a colander and leave to drain as the mixture cools completely.

2. Blend the flour with about 1 1/2 tablespoons of water to form a paste. Soften each wrapper in a plate of warm water for 1-2 seconds, then place on a chopping board. Put 2-3 tablespoons of filling on the near edge. Fold the edge over the filling cover. Fold in each side and roll up. Seal the edge with a little flour paste and press to seal securely. Transfer to a baking sheet, seam-side down.

3. Heat the oil in a large wok to 190°C/375°F, or until a small cube of bread browns in about 30 seconds. Working in batches of three or four, fry the spring rolls until they are crisp and golden, turning once (about 2 minutes). Remove and drain on an absorbent kitchen paper. Arrange the spring rolls on a serving plate, garnish with spring onion tassels and serve hot with dipping sauce.

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