Chicken Spring Rolls with Hot Garlic Dipping Sauce

Chicken Spring Rolls with Hot Garlic Dipping Sauce

www.jamesmartinchef.co.uk

Cyrus Todiwala’s Chicken Spring Rolls bring vibrant flavours together using a chicken and veggie filling and a game changing dipping sauce!

View full recipe on www.jamesmartinchef.co.uk

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Cooking tools:

  • Crepe pan
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoon
  • Wok
  • Saucepan
  • Skillet
  • Spatula
  • Tongs
  • Slotted spoon
  • Stove
  • Paper towel
  • Plate
  • Blender

Ingredients

  • 200g plain flour
  • 3 Tbsp cornflour
  • 1 egg
  • 250ml water – to start but more if the batter is too thick
  • ½ tsp salt
  • 30ml oil
  • Extra cornflour for dusting the table surface when removing the hot pancakes
  • Extra oil for deep frying – roughly 1.5” or 3-4cm deep in your pan. Choose a medium sized deep sided frying pan for this.
  • 200g cooked chicken, shredded, not too thick
  • 1 large carrot, sliced and thinly shredded
  • ¼ of a small cabbage, leaves shredded thinly.
  • 1 green pepper, cut into four and then sliced thinly
  • 2 spring onions, cut into four and then chopped
  • 1 handful beansprouts
  • 1-2 finger chilies, chopped finely
  • 1tbsp dark soy sauce
  • ½ tsp black or white pepper to taste
  • 2 tbsp neutral oil
  • 1 egg, for sealing
  • Ketchup
  • 4 garlic cloves, chopped
  • 1 green chilli, chopped
  • 1 spring onion, chopped
  • Sriracha honey, to taste
  • Chopped fresh coriander
  • Sugar, to taste
  • Salt, to taste

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