Recipe Ingredient
- 200g chicken fillet, minced
- 1/4 cup fresh corn kernels
- 1 piece soft tofu, mashed
- 2 tbsp chopped carrots
- 1 tbsp chopped spring onion
- 1 tbsp chopped yin sai
- Enough oil for deep-frying
- 15 spring roll skins
- Seasoning:
- 1/2 tsp salt or to taste
- 3/4 tsp sugar
- 1/8 tsp pepper
- 1 tbsp egg white
- 1 tbsp concentrated chicken stock
- A dash of sesame oil
- 1 tsp corn flour
- Dipping Sauce:
- 3 tbsp chilli sauce
- 2 tbsp wasabe
- 2 tbsp mayonnaise
- 2 tbsp tomato sauce
- Juice of 1 lemon
- Sugar and salt to taste
Instructions
- Heat 1 tablespoon oil in a wok; fry garlic until fragrant. Add chicken meat and corn kernels.
- Fry until heated through. Dish out, add mashed tofu, chopped chilli, spring onion and coriander. Mix in seasoning and blend mixture well together.
- Take 1 piece of spring roll skin and spread 1 tablespoon of mixture in an elongated shape.
- Roll skin over filling and seal off ends with a little tapioca starch. Repeat process until all rolls are made.
- Heat oil and deep-fry the rolls in batches until golden brown. Serve with dipping sauce.
- For the sauce, mix all the ingredients together. Stir well then pour into a serving bowl.
