ver high heat. Stir-fry chicken and garlic for 5 mins
Add the cabbage, mushroom, and chicken and fry for another minute
br>Add the noodles and chicken; continue to cook until heated
Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).
In a medium bowl, mix together chicken, onion, cabbage, carrot, barbeque sauce, hot pepper sauce, soy sauce and Worcestershire sauce.
Place approximately 1 tablespoon of the chicken mixture in the center of spring roll wrappers. Moisten fingers with water, and wet the edges of the wrappers. Roll around the filling. Press seams to seal.
In small batches, deep fry the spring rolls 3 to 5 minutes, or until golden brown. Drain on paper towels.
br>Add the noodles and chicken; continue to cook until heated
o put two items of spring roll wrappers as the format would
Mince or finely chop your chicken breasts. (I use a food
il over high heat. Cook chicken, in batches, until browned and
ool.
To Make the Spring Rolls:
Heat the oil
egrees.
Put the cubed chicken into a food processor and
Place one chicken breast between plastic wrap or
minutes. Stir in ground chicken; cook until no longer pink
sharp knife, dice the chicken into 1/4in pieces. Heat
ntil pale golden. Add the chicken & fry for 15-20 minutes
f mixture on edge of spring roll skin.
Place a coriander
f filling in corner of spring roll wrap, roll to middle, fold in
re ready to assemble the spring rolls.
Prepare the rice
about 10 minutes.
Stir chicken, crabmeat and Chinese five-spice
ides in, then begin rolling spring roll at the mixture side.
ver high heat. Add the spring onions, garlic and vegetables and