Crispy Chicken Spring Roll Pockets
Crispy Chicken Spring Roll Pockets!
Ingredients
- glass noodles
- cooking oil
- ground chicken
- salt
- carrot
- cabbage
- beech mushrooms
- scallions
- soy sauce
- oyster sauce
- white pepper
- cornstarch
- water
- spring roll wrappers
- egg
- cooking oil
Method
- 1
Place the bundle of glass noodles in a large bowl. Pour hot water over them and let them rehydrate until soft, about 10 minutes. Drain the noodles well and use kitchen shears to cut them into roughly 1-inch lengths.
- 2
In a small bowl, combine the soy sauce, oyster sauce, white pepper, cornstarch, and water. Whisk until the cornstarch is fully dissolved and set aside.
- 3
Heat 1 tablespoon of cooking oil in a wok or large pan over high heat. Add the ground chicken and a pinch of salt. Stir-fry for about 3 minutes, breaking up the meat, until it is fully cooked. Remove the chicken from the pan and set it aside.
- 4
In the same pan, add the remaining 1 tablespoon of cooking oil over high heat. Add the shredded carrot, cabbage, beech mushrooms, and chopped scallions. Stir-fry for about 1 minute until fragrant.
- 5
Return the cooked chicken to the pan with the vegetables. Add the prepared glass noodles and pour the sauce over everything. Stir-fry until all the ingredients are well combined and the sauce has coated the filling. Remove from heat and let the filling cool completely before wrapping.
- 6
Place a spring roll wrapper on a clean surface in a diamond shape. Spoon about 2-3 tablespoons of the cooled filling onto the lower third of the wrapper.
- 7
Fold the bottom corner of the wrapper up and over the filling, tucking it in tightly. Fold in the right side, then the left side, creating an an envelope shape.
- 8
Continue rolling the pocket up tightly. Brush the beaten egg onto the top corner of the wrapper to act as a seal.
- 9
Finish rolling the pocket all the way up to seal it securely. Repeat with the remaining wrappers and filling.
- 10
Heat 4 tablespoons of oil in a pan over medium-high heat. Carefully place the spring roll pockets in the hot oil, seam-side down.
- 11
Pan-fry for 2-3 minutes per side, or until each side is crispy and golden brown.
- 12
Remove from the pan and place on a wire rack to cool slightly before serving.
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