These are soooooo delicious!. Normally you get peking duck but I know duck can be polarising to some people and is quite strong. So I wanted to use the same flavours but use chicken instead. My spring rolls have alot of vegetables to make them a bit healthier. It's a fun twist on the classic spring roll which is sure to impress your family and guests. They work well by themselves or as a snack, just try not to finish them all by yourself. So who's cooking dinner?
I served mine with a soy sauce and hoison emulsion but with a the good old kiwi classic, tomato sauce will be fine.
Julienne all the vegetables (finely slice) ready for frying.
Mix marinade ingredients together. An easy 3 ingredient marinade.
Pour marinade over the chicken and evenly coat using a pastry brush. Cook in the oven.
Fry the finely sliced vegetables in a large frying pan until softened. Set aside in a bowl until needed.
Shred meat from the bone and finely chop, add in hoison and mix to combine.
Follow the instructions in the recipe and use these images as a guide on how to roll and make your spring rolls.
Fry spring rolls until golden. Drain on paper towels to absorb excess oil.
Pecking Chicken Spring Rolls Makes 10
1 chicken thigh, skin on and bone in 1 tbsp hoison sauce 1 tbsp soy sauce or tamari 1 tsp garlic powder ½ Red capsicum, julienned 3 cabbage leaves, julienned 3 small flat mushrooms, finely sliced or diced 1 spring onion, cut in half and julienned 1 carrot, peeled and julienned 1 tbsp hoison sauce Salt 10 spring roll wrappers Preheat oven to 180c. To make marinade, mix together 1 tbsp hoison sauce, soy sauce and garlic powder in a ramekin until well combined. Set aside. Take the chicken thigh and score the skin with a sharp knife and Place on a lined baking tray. Pour the marinade over the chicken. Use a pastry brush to help evenly coat the top and lift up and coat the chicken all over, then cover tray with tin foil to help stop the marinade from burning during cooking. Place tray in the oven and cook for 30 minutes, then uncover and cook for a further 5 minutes. Remove from the oven and let cool slightly. Meanwhile add all the vegetables to a large frying pan with 1 ½ tbsps oil. Fry vegetables over a medium-high heat until cooked down and softened, stirring occasionally. Should take around 5-10 minutes. Pour vegetables into a bowl and set aside to cool. Take the slightly cooled chicken and shred meat off the bone with a knife and fork. Then finely chop the shredded meat and add to a bowl. Add 1 tbsp hoison sauce to the chopped meat and mix well to combine and coat chicken well. Lay out a spring roll wrapper on a clean bench or chopping board in a diamond shape. Take about 2 tbsps of cooked vegetables and Place onto the wrapper about 3cm from the bottom corner as seen in the photo above. Then top with a spoonful of chicken. Then roll from the bottom as tightly as you can half way then stop. Take some water and wet your fingers, then using your fingers wet both sides of the wrapper well. Fold up the sides over the already rolled part and press down to seal to form a little parcel. Then continue to roll up until you have about 3cm from the top and wet the top corner and continue to roll and then press down to seal. Place on a lined plate and continue with remaining wrappers and fillings. Heat oil in a large saucepan so it’s half full or a deep fryer to 180c. Fry spring rolls in batches of 2 or 3 for a couple of minutes or until golden brown (MAKING SURE TO PLACE THE SPRING ROLLS SEAL SIDE DOWN SO THE HOT OIL SEALS THE SPRING ROLL AND THEY DON’T COME UNWRAPPED). Remove from the oil and drain on paper towels and season with salt.
Once all cooked serve with good old kiwi classic tomato sauce or with a little bit of hoison sauce. I served mine with a soy sauce and hoison emulsion.
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