Name: Korean chicken spring rolls
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 5 people
Ingredients: 470g boneless breast chicken - boiled and torn into narrow strips; 140g cheese - cut into small cubes (about 0.5cm); 1 leek - finely chopped; 'glue' mixture; 1 tbsp plain flour; 2 tbsp water; Ingredient A; 20g gochujang; 1 tsp fine sat; 20g mayonnaise; 1 tsp sugar; 2 to 3 garlic cloves - grated; 50 spring roll wrappers (approx) - I use 10 x 10 cm square

March 30, 2019

Korean chicken spring rolls

Persons

Prep Time

40 minutes

Cook Time

20 minutes

Total Time

1 hour

Ingredients

470g boneless breast chicken - boiled and torn into narrow strips
140g cheese - cut into small cubes (about 0.5cm)
1 leek - finely chopped

'glue' mixture

1 tbsp plain flour
2 tbsp water

Ingredient A

20g gochujang
1 tsp fine sat
20g mayonnaise
1 tsp sugar
2 to 3 garlic cloves - grated
50 spring roll wrappers (approx) - I use 10 x 10 cm square

Instructions

1. In a bowl, add all the ingredients A and mix.
2. Lay a spring roll wrap flat, tip down. Place the filling mixture centered on the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal (right, left, then roll as per picture). Repeat until you use up the filling mixture.
3. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough. Place the rolls gently in the oil and cook for both sides, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil. Repeat with the remaining spring rolls.
Serve hot!

July 3, 2018

Fish and leek spring rolls

Persons

Ingredients

750g skinless white fish fillets like cod or haddock - cut into small sizes
3 tbsp katakuriko / potato starch
1 tbsp cooking sake or cooking white wine

- Ingredient A -

1 garlic clove - grated
1 tsp fine sugar
1 tsp ginger powder
1 tbsp sesame oil
dash of pepper to taste
2 tbsp katakuriko/potato starch

For the glue

1 tbsp flour mix with 1 tbsp water in a small cup
20 spring roll wrappers (approx.) - I use 20 x 20 cm square

For the sauce

5g honey
1 tbsp tsuyu
20g mayonnaise
1 tbsp sesame oil
or thai sweet chili sauce

Instructions

1. In a small bowl, add fish, cooking sake and katakuriko/potato starch. Mix and let it sit for about 10min.
2. In a medium bowl, add the fish from #1 and ingredients A. Mix well until combined.
3. Lay a spring roll wrap flat, tip down. Place the filling mixture centered on the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal (right, left, then roll as per picture). Repeat until you use up the filling mixture.
4. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough. Place the rolls gently in the oil and cook from both sides, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil. Repeat with the remaining spring rolls.
5. *Make the sauce* In a small bowl, add all the sauce ingredients and mix.

June 18, 2018

Squid spring rolls

Persons

Ingredients

3 garlic cloves - finely chopped
350g squid - chopped
220g brown mushrooms - chopped
1 leek - chopped

- Ingredient A -

50g basil paste
1/2 tsp fine salt
1/2 tsp brown sugar
2 tbsp katakuriko/potato starch
25g mayonnaise

For the glue

1 tbsp flour mix with 1 tbsp water in a small cup

- For the sauce -

30g mayonnaise
15g milk
1/2 tsp soy sauce
2g sugar
8g sesame oil
some white sesame (optional) - grated
20 spring roll wrappers (approx.) - I use 15x15cm square

Instructions

1. In a bowl, add garlic, squid, mushrooms, leek and all ingredients A. Mix well.
2. Lay a spring roll wrap flat, tip down. Place the filling mixture centered in the lower tier of the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal. Repeat until you finish the filling mixture.
3. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough :). Place the rolls gently in the oil and cook from both sides, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil. Repeat with the remaining spring rolls.
4. *Make the sauce* In a small bowl, add all the sauce ingredients and mix.
5. Serve hot with the sauce!

April 22, 2018

Meat stick spring rolls

Persons

Ingredients

- Ingredient A -

200g spinach - chopped
350g ground beef
1 tbsp ginger powder
1 tsp fine salt
1 tbsp cumin powder
2 tsp garlic powder
40 spring roll wrappers (approx.) - I use 15cm x 15cm square

For the glue

1 tbsp plain flour or cake flour (T45) - dissolve in 2 tbsp water

Instructions

1. Add all the ingredient A into a bowl and knead it until well combined and sticky.
2. I have 2 different ways for wrapping. Method shown on the second picture goes like this : Lay a spring roll wrap flat, tip down. Place the filling mixture centered in the lower tier of the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal. Repeat until you finish the filling mixture.
3. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough :) Place the rolls gently in the oil and cook both side, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil. Repeat with the remaining spring rolls.
4. Serve hot!

March 4, 2018

Cream croquettes spring rolls

Persons

Ingredients

1 onion - thinly sliced
300g shrimps - cut into 1cm cube
100g brown mushroom - thinly sliced
1 zucchini - cut into small pieces
1 corn can (about 300g)
90g butter
160g cake flour or plain flour (T45)
800g milk

- Ingredient A -

1 tsp fine salt
1 tbsp soy sauce
1 tsp garlic powder
1/2 tsp torigara soup powder
dash of pepper to taste
1 packet of spring roll wrap (about 40 papers)

For the glue

2 tbsp flour - dissolve in 4 tbsp water

Instructions

1. In a frying pan, heat 1 tbsp vegetable oil and fry onion, shrimps, mushroom, zucchini and corn until wilted.
2. Add butter and cook until melted. Then add all the flour and stir this mixture until combined well.
3. Pour the milk gradually and stir gently until the sauce has thickened.
4. Add all the ingredient A to season. Mix to combine evenly. Transfer the mixture into a container and place it in the refrigerator (or in the freezer if you are in a rush) until it has set.
5. Lay a spring roll wrap flat, tip down. Place the filling mixture centered in the lower tier of the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal. Repeat until you finish the filling mixture.
6. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough :-). Place the rolls gently in the oil and cook both side, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil.
Repeat with the remaining spring rolls.
Serve hot!
If you don't need to fry all for that day, then freeze the remaining rolls until you need them in a sealed freezer bag.

December 31, 2017

Chicken cream spring rolls

Persons

Ingredients

1 packet of spring roll wrap (50 papers) - used 12.5cm x 12.5cm
35g fresh ginger - finely chopped
6 garlic cloves - finely chopped
520g skinless chicken breasts - finely chopped
1 leek - finely chopped
130g brown mushrooms - finely chopped

- Ingredient A -

40ml white wine
1 tsp kosher salt
1 tbsp tamarind paste
60g heavy cream
1 tbsp hoisin sauce
1 1/2 tbsp sweet chili sauce
1 tbsp worcestershire sauce
1 tbsp soy sauce
1/2 tsp sugar
1 tsp ginger powder
60g grated cheese
1 1/2 tbsp katakuriko/potato starch - dissolve in 2 tbsp water

For the glue

2 tbsp flour - dissolve in 4 tbsp water

Instructions

1. In a skillet, heat 1 tbsp vegetable oil and fry ginger and garlic until fragrant.
2. Add chicken, leek and brown mushrooms and fry them until chicken is no longer pink. Add all the ingredient A and stir to season.
3. Add katakuriko/potato starch (dissolved in water) to thicken the mixture. Let it cool to room temperature.
4. Lay a spring roll wrap flat, tip down. Place the filling mixture centered in the lower tier of the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal. Repeat until you finish the filling mixture.
5. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough :-). Place the rolls gently in the oil and cook both side, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil.
Repeat with the remaining spring rolls.
Serve hot!