- Yield: 4 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 10 Minutes
- 2 tablespoons olive oil
- 2¼ cups ground chicken
- 2 carrots, peeled and cut into matchsticks
- 2 cups bean sprouts
- 2 tablespoons light soy sauce
- 2 eggs
- 2 teaspoons milk
- 2 x 14-ounce packages spring roll wrappers
- Peanut oil, for deep-frying
- Sea salt and freshly ground black pepper
- 1 recipe quantity Hoisin Sauce, to serve
- 1 recipe quantity Microleaf & Carrot Salad, to serve
How to Make It
- Heat the olive oil in a skillet over medium heat. Add the ground chicken and fry 4 to 5 minutes, stirring to break up the clumps, until browned and cooked through. Transfer to a bowl and let cool 3 to 4 minutes. Stir in the carrots, bean sprouts and soy sauce, and season with salt and pepper to taste. Whisk together the eggs, milk and a pinch of salt to make an egg wash.
- Take 2 spring roll wrappers, and put one on top of the other. Put 2 tablespoons of the meat mixture in the center, brush a little of the egg wash around the edges, then fold over each end and roll up. Seal with a little egg wash on the join and set aside. Repeat until you have made 4 rolls.
- Heat the peanut oil in a deep, heavy pot to 325°F, when a cube of bread browns in 60 seconds. Add the spring rolls, a few at a time if necessary, and cook 1 to 2 minutes until golden, then remove from the oil and drain on paper towels 1 minute. Serve hot with the hoisin sauce and a microleaf salad.