Hainanese Spring Rolls with Home-made Chilli Sauce

Name: Hainanese Spring Rolls with Home-made Chilli Sauce
Cuisine: Chinese
Ingredients: 3 no Chinese mushrooms, soaked & finely sliced; 6 tbsp Oil; 2 tsp Chopped garlic; 225 g Chicken fillet, chopped; 170 g Prawns, coarsely chopped; 100 g Surimi, shredded & coarsely chopped; 250 g Turnip, finely shredded; 120 g Carrot, finely shredded; 10-15 pcs Spring roll skin; 1 tbsp TUMIX® Chicken Stock Seasoning; ¼ tsp AJI-NO-MOTO®; 2 tbsp Soy sauce; 2 tbsp Flour; 3 tbsp Water; 4 tbsp Hot water; 1 tbsp TUMIX® Chicken Stock Seasoning; 6 tbsp Chilli sauce; 3 tbsp Tomato sauce; 2 tbsp Plum sauce; 2 tbsp Sesame seeds, toasted

Recipe Description

Method

Soak mushroom in hot water and finely slice. Drain.
Heat oil, sauté garlic. Add in mushroom together with chicken and prawns. Stir-fry for a couple of minutes, then add in surimi, turnip and carrot. Continue to fry till quite dry.
Spoon in seasoning (A). Mix well and allow to cool.
When cool, place 2 tbsp filling onto spring roll skin. Wrap to form cylindrical spring roll and seal with (B).
Heat enough oil and deep-fry until light and golden. Serve with home-made chilli sauce.

Ingredients

3 no	Chinese mushrooms, soaked & finely sliced
6 tbsp	Oil
2 tsp	Chopped garlic
225 g	Chicken fillet, chopped
170 g	Prawns, coarsely chopped
100 g	Surimi, shredded & coarsely chopped
250 g	Turnip, finely shredded
120 g	Carrot, finely shredded
10-15 pcs	Spring roll skin