Monday, September 15, 2008

Spring Rolls

Spring Roll

Its spring rolls for dinner tonight.
This is something I usually prepare whenever I am sick of having rice & noods.
And the best part, its oven baked, no oily kitchen @ the end of the day.

All U need are spring roll wrappers & whatever U have in your fridge.
Do a simple stir-fry & bake them in a moderate high oven for 20 mins or till they achieve a golden hue.
I would recommend using wrappers made with eggs.
The normal white sheets tend to harden immediately after their hot sauna.
It’s like biting into rubber…..not a good sign right!

Spring Roll

The ingredients I used today are: (In the order as the above pix)

  • Wong bok - cut in to small pieces
  • Dried mushroom - soaked till soft & julienned
  • Enoki mushrooms - washed & seperated into smaller strips
  • Diced chicken - marinated with Japanese soy, sesame oil & white pepper
  • Onions - julienned
  • Bean sprouts - tails off
  • Water chestnuts - julienned (must add - for the crunch)
  • Coriander - chopped finely
  • Garlic - minced
  • I forgot the carrots this time…so no splashes of orangey red in the rolls

Condiments: (Pls gauge them yourself)

  • Chicken seasoning powder
  • Oyster sauce
  • Sugar
  • White pepper
  • Chinese cooking wine

How to:

  1. Start off with a hot, hot wok. Swill the whole wok with oil & let the heat build up.
  2. Fry the garlic for a few mins & add onions, cook the onions till soft. Then add the chicken seasoning powder to flavour the onions.
  3. Add the chicken & fry for a couple of mins till chicken meat turned white.
  4. Dried mushrooms next and stir a while.
  5. Followed by wong bok, then add the oyster sauce, sugar & white pepper…allow everything to simmer for a few minutes until the wong bok are cooked but not mushy.
  6. Add the bean sprouts, enoki mushrooms & water chestnuts….stir for a few minutes till everything are well mixed.
  7. As for the Chinese cooking wine, pour in along the edge of the wok…(around twice).
  8. A final stir & the ingredients are ready.
  9. U will find a lot of broth, *here’s the hardest step*, U gotta sieve it.
    Allow the broth to drain & the ingredients to cool slightly before rolling them. Mix in the coriander just before wrapping.
  10. Pop them in the oven & dinner’s ready in 20 mins.

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