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Spring Rolls

August 14, 2017

¼ cup ground chicken breast

½ cup shredded cabbage

1 stalk celery, diced

1 carrot, shredded

¼ cup chopped onion

1 ounce uncooked rice noodles

4 spring roll wraps

salt, pepper and soy sauce, to taste

Canola oil for frying

sweet chili sauce for serving

 

 

Heat 1 tablespoon oil in a small pan and saute the chicken, cabbage, carrots and chopped onion until vegetables are translucent and chicken is starting to brown.

 

Place the bean threads in a heatproof bowl and submerge them in boiling water for about 4-5 minutes. Drain the water out using a mesh strainer and roughly cut through the noodles with kitchen shears.

 

Place cooked chicken and vegetable mixture in a bowl and add bean threads.  Season mixture with salt, pepper, and soy sauce.

 

Begin assembling your spring rolls by laying out one spring roll wrap with a corner pointed toward you. Spread about 2 tablespoons of the chicken and cabbage mixture in the middle and fold the bottom corner up over the mixture. Fold the left and right corners toward the center and continue to roll. Brush a little water on the top corner to help seal the spring roll.

 

Fill a skillet with about 2 inches of canola oil. Bring the oil to medium high heat and fry each spring roll 2-3 minutes per side. Place the fried spring rolls on a plate lined with paper towels to absorb excess oil. Serve hot with soy sauce or sweet chili sauce.

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