Spring rolls – those little cigar shaped items served as part of the ‘shared platter’ of starters at a Thai or Chinese restaurant or the obligatory hand around snack at a grown up party. Sparse on filling, usually pretty oily, too much wrapper, pretty flavourless, masked by the accompanying sweet chilli dipping sauce. Not these my friends… oh no! These Chicken & Vege Spring Rolls with Hoisin & Peanut Dipping Sauce are the real deal.
Fat, juicy & packed full of flavour, the dipping sauce merely enhances an already incredible combination of chicken, garlic and vegetables. And the magic ingredient? Fish sauce. Used frequently in Thai cuisine, fish sauce is a salty addition perfect for creating that signature Thai flavour. In these spring rolls, it simply adds a depth of flavour. If you don’t have any on hand, you can use soy sauce, but the result is not quite as spectacular.
I used regular sized spring roll wrappers – approximately 20 cm squares and served with a bowl of rice as our dinner. You could also use small sized wrappers and serve at your next party on a platter or as an appetiser to your meal.
The wrappers are available from the freezer section of any Asian supermarket (and possibly regular supermarkets too).
- 500g chicken mince
- 1 c silver beet, finely chopped
- 2 spring onions, finely chopped
- 1 medium carrot, grated (approximately 1/2 c)
- 3 large cloves garlic, crushed
- 1 large egg
- 1 T fish sauce (soy sauce if you don't have access to fish sauce)
- freshly grated black pepper
- 1 package of Spring Roll or Egg Roll Wrappers (in the freezer section of Asian supermarkets)
- Canola or Rice Bran oil for frying
- fresh lettuce leaves (optional)
- 1/2 c hoisin sauce (watered down to dipping consistency)
- 1/2 c smooth peanut butter
- hot sauce to taste (optional)
- In large bowl, combine chicken, silver beet, spring onions, grated carrot, garlic, raw egg, fish sauce and black pepper. Mix together well, making sure all the chicken combines with the vegetables. Cover, refrigerate and allow to marinate for about 20 minutes.
- In small bowl, combine all ingredients and whisk together well, adding water as needed to thin the mixture to dipping consistency. If you are making a very large batch, you can use a blender.
- Take a spring roll sheet and add 2 Tablespoons of filling to one corner of each wrapper. See link below on best way to roll the spring rolls.
- In a large frying pan, add approximately 3cm of vegetable oil. Heat to about 160 degrees Celsius.
- Slowly add egg rolls to frying pan, but do not crowd them because they will stick together if placed too close.
- Fry each side of egg roll for 3-4 minutes or until crisp and brown. Turn and cook the other side until golden brown.
- Remove from pan and drain on paper towel covered plate to remove the excess oil. Cut in half (if desired) and serve warm with the dipping sauce.
- Please note: you are meant to cook these with the raw chicken inside the wrapper. Provided you have the oil at a suitable temperature (i.e. not too hot), the filling will cook as the wrapper browns. If you wish to pre-cook the chicken, you can, but you will inevitably lose some of the juiciness that is guaranteed by cooking all ingredients together in the wrapper.
- You can also wrap these chicken vegetable egg rolls in lettuce and them eat them as lettuce wraps.
- Add whatever vegetables you have. The original recipe called for cabbage in place of silver beet.