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Asian Mini Rolls Recipe
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Category : starters & snacks |
Style : deep-fry | |
Light,
crispy and simply irresistible, these parcels are usually eaten with the fingers
anytime of the day. For spicier version, turn on the cayenne pepper before
serving.
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Ingredients |
| 100 g |
Boneless chicken meat, skinned and cooked, finely
sliced |
| 4 sheets |
Filo pastry |
| 150 ml |
Vegetable oil for deep-frying |
| 30 g |
Beansprouts |
| 1 piece |
Onion, finely chopped |
| 2 cloves |
Garlic, crushed |
| 1 piece |
Carrot, cut into matchsticks size |
| 1 stalk |
Spring onion (scallion), finely sliced |
| 1 piece |
Red pepper, seeded and cut into matchsticks size |
| 1 piece |
Green chili, finely chopped |
| 1 tsp |
Sesame oil |
| 3 tbsp |
Light soy sauce |
| - |
Egg white of one small egg, lightly beaten |
| - |
Long chives, for garnishing |
Method :
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Heat 2 tablespoon of oil and stir-fry onion,
garlic and chili for approx. 30 seconds to 1 minute.
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Add the sliced chicken meat to the wok, stir-fry
until lightly brown over high heat.
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Add carrot, spring onion and red pepper and
continue stir-fry for another minute.
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Add in the beansprouts and the sesame oil, then
remove to cool.
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Cut each sheet of filo pastry into 4 or 5
sections. Spoon two heap full of the filling and place it at one end of each filo sheet and
roll up the pastry. Seal and glaze the parcel with the egg white.
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Chill uncovered for 20 minutes before frying.
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Wipe wok with a kitchen paper, re-heat wok with
oil. When oil is hot, fry the rolls in batches until crisp and golden brown.
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Drain on kitchen paper and serve with a dipping
of light soy sauce.
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