Chicken spring rolls
|250 ml||cake flour|
|2 ml||baking powder|
|oil — for deep-frying|
|1 tsp||garlic — crushed|
|1 tsp||fresh ginger — grated|
|1 tsp||chilli — finely diced|
|1 tbsp||soy sauce|
|salt and freshly ground black pepper|
|1||cabbage — small|
|1 packet||baby corn|
For the pastry:
Sift the flour, baking powder and salt into a bowl and rub in the butter.
Whisk the egg with the water and add to the dry ingredients, mixing together until a dough is formed, then knead until smooth.
Roll out the pastry to a thickness of about 1mm – you can use a pasta machine or a rolling pin on a lightly floured surface. Cut the pastry into rectangles approximately 150mm x 110mm.
For the filling:
Slice the chicken breasts in half and place in a bowl with the garlic, ginger, chilli, soya sauce, olive oil, salt and pepper. Allow to marinade for an hour.
Place a frying pan on a medium-high heat. When the pan is hot, add a slash of olive oil and fry the chicken until browned on both sides and remove from the heat. Once cool, slice into strips and set aside.
Peel and julienne the carrots, finely shred the cabbage, and slice the baby corn into thin strips and set aside.
To assemble and fry:
Tightly place a few pieces of chicken, carrot, cabbage and corn on the left side of the rectangle, leaving a gap to the edges (top, bottom and left). Dip your finger into some water and rub on the edges of the pastry, then fold up the top and bottom and roll – the filling should be covered twice.
Deep fry at 180˚C, until the pastry is bubbly and golden.
Enjoy with a dipping sauce.
Reprinted with permission from ATE Kitchen. Follow along on Instagram.