Come summer season and what I crave most as TV food or finger food are the crispy fried, spicy and savoury Chicken Vegetable Spring Rolls dipped into sweet and tangy Peanut Dip.
It’s another Chinese recipe which has become an essential part of Pakistani street food. These are widely consumed as party starter, with evening tea, for Iftar and are a lunch box staple. Many food brands sell the ready to fry versions as well.
The real fun is in making them at home with fresh vegetables and crisp fried wrapping. You can take help from kids while wrapping because that is the most time consuming part of the recipe. Also once you are at it, make lots of them and freeze to use in airtight container with plastic sheet between the layers. That would make them readily available whenever you feel like a light snack.
Don’t let the vegetables wilt while stir frying and remove all the liquid from cooked filling before putting it in wrappers to keep the covering from going soggy.
Defrost the frozen wrappers at room temperature and keep them covered till required so that they don’t dry up.
There can be many different filling choices according to your liking; such as chopped prawns, shredded fish, ground turkey or tofu for a complete vegetarian version, mixed with vegetables.
The Peanut sauce is my favourite dip to go with Asian snacks, you can serve it with any of your favourite dips.
For Chicken Vegetable Spring Rolls :
1/4 kg chicken mince
1/2 onion, diced
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon five spice
2 tablespoon vegetable oil
1+1/2 cup cabbage, shredded
1 carrot, peeled and julienned
1 stalk spring onion, chopped
2 red chilli peppers, chopped
1 tablespoon vinegar
15 spring roll wrappers/flip pastry sheets/samosa patti
Oil for deep frying
2 tablespoons corn starch diluted on half cup water
This Is What You Do :
Heat oil in a medium pan, add onions and garlic, sauté till soft and aromatic.
Add chicken mince, salt, pepper and five spice. Continue to sauté for 2-3 minutes.
Add 1/2 cup water, reduce heat to medium-low, cover the pan and let it simmer for 10 minutes or till the mince is done.
Let all the liquid dry out. Remove from heat, set aside.
Add the remaining tablespoon of oil to a frying pan or wok. Add cabbage and carrots. Stir fry on medium high heat for a minute.
Add vinegar, add chicken mince. Toss for another minute and remove from heat. Check for seasoning. Add chopped chilli peppers and spring onions. Set aside to cool down completely.
Spread a wrapper on a flat surface. Brush the edges with corn starch.
Spoon heaped tablespoon of chicken vegetable mix evenly across one corner of spring roll wrapper. Roll up tightly in an envelope shape.
Put into deep hot oil, fry until golden brown. Takes about 2-3 minutes.
Serve hot with Peanut Dip or any dip of your choice.
For Peanut Dip :
3 heaped tablespoons peanut butter
1 tablespoon oyster sauce
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon sugar
2 red chilli peppers
1/4 cup hot water
Add everything to a food processor or blender and whiz to a smooth paste.
Makes 15 spring rolls