Name: Chicken Spring Rolls With Plum Sauce Recipe
Total time: 50 min
Yield: 4
Cuisine: Chinese

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These delicious chicken spring rolls are made even tastier with sweet plum sauce. 

How to make Chicken Spring Rolls With Plum Sauce Recipe

Taste

Crawler

Chinese

<p>These delicious chicken spring rolls are made even tastier with sweet plum sauce. </p>

Peanut oil,  plus extra for deep frying

Lilydale chicken mince

Dried shiitake mushrooms,  soaked in hot water for 20 minutes,  drained,  chopped

Light soy sauce

Five Spice Powder

Garlic Clove,  Crushed

Piece ginger,  finely grated

Beansprouts

Green onions,  finely sliced

Small carrot,  grated

Thai basil leaves,  finely sliced

Oyster Sauce

Sea salt and ground white pepper

Ready made large spring roll wrappers,  thawed if frozen

Free range egg yolk,  beaten

Heat a wok until hot and add oil, add chicken and mushrooms and stir-fry for 1-2 minutes. Season with 1 tbsp soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper. 

step 1

Place the ginger, beansprouts, green onions, carrot and thai basil into a bowl, add the chicken and mushrooms mixture and season with the oyster sauce, remaining soy sauce, sea salt and ground white pepper. Stir well to combine. 

step 2

Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides. 

step 3

Place 1 wrapper on a board with a corner pointing towards you. Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with a little water. Then start rolling up from the bottom. When the filling is covered, pull the corners in from each side (to seal the ends as you go). Continue rolling until the filling is tightly covered, then press to seal the top corner. Seal it with a little water and brush spring roll lightly with the egg yolk. Repeat with the remaining spring roll wrappers and filling. 

step 4

Heat the wok over a high heat and fill the wok to a quarter of its depth with peanut oil. Test oil with a small piece of bread  when bread bubbles and turns golden brown the oil is ready). Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper. 

step 5

Transfer the spring rolls onto a plate and serve immediately with plum sauce

step 6