Fried Crispy Spring Roll with Chicken and Bacon

I love Fried Crispy Spring Roll,period!! There are two type of fried spring roll skin available in USA 's Asian market. Usually fried spring roll with thinner wrapper are generally smaller and crispier.It's called Shanghai Spring Roll which sold in American Chinese restaurant all over in US and A.Fried Egg Roll used a thicker wrapper as the skin and it's also a popular American appetizer served in many Chinese restaurant,buffet ,catering hall or party..I preferred Fried Crispy Spring Roll rather than Egg Rolls coz I can enjoy the crispy texture of the fried wrapper..As usual I used cabbage,dried shrimp,chicken and bacon as the key ingredients!!

Ingredients:

1 head cabbage,shredder and washed

1 medium carrot,peeled and shredder

5 pieces,fried bacon,chopped

1/2 cup dried shrimp,soaked and chopped(har mei)

1 whole boneless breast,remove excess fats,sliced,about 500 gm

1 large onion,peeled and sliced

2 tbsp chicken bouillon powder

1 tbsp ground white/black pepper powder

1 tbsp salt or to taste

1 package large spring roll,25 pieces a pack

1 small pack spring roll,50 pieces a pack

2 cups oil or extra for frying

1 egg,beaten for sealing

Method For Filling:

1:Heat wok at medium high heat with 2 tbsp oil,add in chopped dried shrimp(hei bee) ,fry for 30 seconds or till fragrant ,add in sliced chicken.Fry chicken for about 1 minute then add in shredded carrot,cabbage,onion,salt,chicken bouillon powder and ground pepper.

2:Keep stirring occasionally, 10 minutes until the cabbage cooked,then dish out into a colander,set aside to drained and cool completely before wrapped.

Method to Wrap:

1:Line 2 trays with lightly wet paper towel.Transfer one fourth of filling to a small bowl and keep remainder covered. Place 1 large wrapper on a work surface, keeping remaining wrappers covered with a clean kitchen towel or lightly wet paper towel (to prevent them from drying out). Place a small size wrapper on top of the large wrapper in triangle position , put 2 tablespoons filling along middle of long edge of triangle, then add 1 tsp chopped bacon before shape filling into a thin 5-inch log.

2:Fold left and right corners of wrapper over filling, overlapping slightly and aligning bottom edges. (Wrapper will resemble an open envelope.) Dab top corner with yolk, then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside. Place on a tray, seam side down. Repeat with remaining triangle. Make more rolls in same manner with remaining wrappers and filling, keeping trays of rolls chilled, loosely covered, until ready to fry.

3:Heat fryer at 350F or medium high heat,fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking, until golden brown and cooked through on both side, 4 to 5 minutes.

4:Transfer fried spring roll to paper towel lined tray to drained the excess oil before served warm.


Note:

You can use any chili sauce as dipping sauce for this fried spring roll but I preferred to eat as it's..so I can taste the wonderful and delicious filling without overwhelming sauce flavor. Wrapped the excess wrapper tightly in paper towel and in ziploc bag before store back in freezer to use for other day wrapping.