How to Make Ultimate Spring Rolls

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Before you jump to Spring Rolls recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.

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A large amount of electricity is definitely consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is actually clean, which means that the motor needs to work less frequently, will also save electricity.

As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. Green living is actually something we can all do, without difficulty. Typically, all it will take is a little bit of common sense.

We hope you got benefit from reading it, now let's go back to spring rolls recipe. You can have spring rolls using 16 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Spring Rolls:

1. Take of Spring roll wrappers.
2. Use 1 of egg - beaten for sealing.
3. You need of Filling.
4. Get 1 tbsp of cooking oil.
5. You need 3 tbsp of minced brown onions.
6. Provide 3-4 tbsp of minced shiitake mushroom.
7. Prepare of (Dried ones-soften in boiling water).
8. Take 1 cup of finely chopped chicken.
9. Use 1 tsp of corn flour.
10. Get 2 tbsp of oyster sauce.
11. You need 1/2 tsp of sugar.
12. Provide 1 cup of shredded carrot.
13. Take 1 cup of shredded jicama.
14. Get of (Only if u have it).
15. Provide To taste of - Salt or chicken bouillon.
16. You need of Optional : usually skip as i use oyster sauce.

Steps to make Spring Rolls:

1. Prepare ingredients (mince, chop, shred). Next prepare filling - start by heating cooking oil in a wok/pan. Sauté onions, add shiitake mushroom & stir for few minutes before adding chicken. Stir fry until chicken is cooked. Next, add a teaspon of corn flour. Stir. Then season with oyster sauce & sugar. Keep stiring. Note: cook filling over medium heat so it wont dry or burn. No water needed..
2. Add shredded carrot last. Stir & cook for only a minute or less (just to combine) Not more. Overcooked carrot (or veggie) will turn mushy & soggy when fried thus will make your rolls lose their crispiness & more absorb oil (NOTE: If using both carrot & jicama (squeeze liquid out), add one extra tbsp of oyster sauce & use 1 tsp of sugar instead of half tsp. Add Both vegetables last & cook for a minute or less. Taste & adjust..
3. To assemble - Peel one wrapper at a time & Cover the rest with a damp tea towel to avoid it from drying. Place a spoonful of filling at the center of the wrapper & fold sides of the wrapper neatly. Avoid putting too much filling, a tsp will do. Seal/glue the edge or corner end of the wrapper with beaten egg. Repeat until finish. Refer to pic below on how to fold the wrapper..
4. To fry - Use enough oil to deep fry these rolls. Fry over medium high heat first. Too low of heat will cause rolls absorbing oil. After the first batch, turn to medium heat. Do not crowd the pan. These rolls turn brown quite fast. Turn/flip rolls to brown both sides. Remove immediately once both sides are LIGHTLY brown. Dont wait until it turns dark. Rolls still continue to cook even after that. Serve with sweet chilli sauce or thai chilli sauce (We usually make our own sauce)..

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