Thursday, October 20, 2011

Chicken Spring Roll

Chicken Spring Roll

Ingredients:
  • 4 cups oil for frying
  • 20 ounces canned chicken chunks (shredded and drained)
  • 1 onion
  • 1/2 cup cabbage (shredded)
  • 1 carrot
  • 1/4 cup barbeque sauce
  • 1 dash hot sauce, soy sauce, and Worcestershire sauce
  • 20 spring roll wraps
Instructions:
  1. Prepare onion and carrot by shredding with a cheese grater.
  2. Bring oil to 375 F (190 C) in an appropriate saucepan for deep frying.
  3. Combine together the chicken with the veggies, and sauces in a bowl. Increasing spice to taste by using additional sauce.
  4. Portion mixture by the tablespoon full into center of spring roll wraps. Dip fingertips in water and moisten edges of wraps, then roll mixture and seal the edges.
  5. Deep fry in preheated oil for five minutes, or until golden, about three or four rolls at a time. Place on paper towels to absorb excess oil.

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