How to Make an Asian Chicken Spring Roll Wrap

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Asian chicken spring roll wraps aren't nearly as difficult to make as you might be assuming. Find out how to make Asian chicken spring roll wraps with help from a resident chef in this free video clip.

Part of the Video Series: Different Tastes & Recipes
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Video Transcript

Hi, it's Doreen Fang, your Vegas Morning Blend Resident Chef, and today I'm going to be making Chinese spring rolls. Today's ingredients are ground chicken, wood ear mushrooms, which are also known as black fungus. I have fresh taro and carrots, sugar fish sauce, garlic, green onions, salt and pepper, of course the spring roll wrappers and some cornstarch and water. Hi, today, I'm going to be making Chinese spring rolls. And now, it's different from Vietnamese spring rolls. Spring rolls in Chinese, in the Chinese culture typically means egg rolls. At least that's how growing up knowing it as. So, today, I'm actually making my Auntie Mary's Chicken spring rolls and these are amazing. I love them. Okay. Now, I've, I've got the spring roll wrappers and you're going to get the 10-inch ones and you're actually going to cut them into fours. Okay. So, it was a big sheet and I cut them into fours, so, they're smaller squares. Okay. I'm going to set that aside. Now, when you're actually going to be starting this, there's something called wood ear mushrooms. You take a look at that, looks like kind of an ear, right? Kind of trippy; it's also known as black fungus. Now, it comes dried, just like this and what you're going to do is wash it in cold water and then afterwards, you're going to put hot boiling water on it and you're going to let it soak and they'll reconstitute and one little mushroom like this will become one giant one like this. Okay. So, just follow the directions on the pack of the bag. Alright, let's set that aside. Now, if you've never seen taro, this is a big taro root and sometimes they have taro chips which is really really good if you cut this nice and thin. But, this actually has like a brown skin on the outside and I went ahead and cut it off and I just chopped it up, okay, and made into little cubes. But, this is great, you can find this in the Asian markets. Okay. All you have to do is stick all of these inside of a food processor. This will save you a lot of time on chopping 'cause sometimes when you make egg rolls and stuff like that, they actually takes a long time to chop everything up. So, we're just going to put all this in. I did about three quarters of a cup of taro and one large carrot which is almost a whole cup. Okay. Alright, I'm going to add that in and you're going to add the wood ear mushrooms and I'm doing about three or four wood ear mushrooms. I mean if that's a small piece, add another one, okay. And I'm also going to be putting in two cloves of garlic, just smash that in. Okay. Now, I'm going to go ahead and just puree it. Oh, this smells so wonderful ad if you see like maybe like one or two pieces of large carrot, just take them out. You can throw them out. Alright. So, I'm going to set that aside, let's take this off; if I can get it off, there we go. Alright. Put this over here. Now, I've got my ground chicken already, okay; you're going to go ahead and just add it right in. And it's nice 'cause see how fast that when you use a little food processor, it's so much quicker. Let's just get rid of that. Now, this just makes a lot easier. Now, the ground chicken, you can either grind it yourself, you can have your butcher do it or a lot of the Chinese markets also have ground chicken, okay. Alright, put that in. I have about one tablespoon and one teaspoon of fish sauce; I also have one tablespoon and one teaspoon of sugar, that kind of balances it out. Okay. We're going to stir that around. And I'm also going to add a little bit of salt and pepper to that. So, this is going to be about a teaspoon of salt and probably like a quarter teaspoon of black pepper. I like using my hands for everything. Alright. We're going to get it all mixed up. Now, I'm also going to add some green onions to it; about four stalks, you're going to mince it up really small, put that right in. This looks beautiful. Just get all mixed up and if you see any large chunks like that, just pull it right out. Alright. Alright, so you're going to get, you're going to get your little wrapper and you're going to make sure that's like a diamond. Okay. Like it's facing you like a diamond to the corner. So, you're going to do about probably less than a teaspoon of filling inside, okay. And you're going to kind of like, it's going to stretch out. So, as you're pushing it, you don't want it to be like fat. You want to be longer, okay, so it will elongate itself. And if you feel like you need a little more, that's fine. Put a little bit more. Now, I made a cornstarch, like a little slurry, nice and thick, so it's actually become a paste. Okay. So, I'm just putting some on the edges and this is something that you're going to be using your fingers a lot. So, don't, don't be afraid of it, okay. And the cornstarch is really just going to help it be kind of like a glue, okay. And I love these to be tiny little cocktail, cocktail egg rolls. And I'm also putting something right on the corners, on the edging, so when you fold it up, it'll stick. Okay. I know, the little edges are sticking out. Alright, Auntie Mary, I hope I made you proud. Now, after you've made, about maybe about 60 or 70 of those, I know it sounds like a lot, but these are labor of love, I actually have a bunch already that I froze and I made ahead of time and we're just going to deep fry some, okay. We'll get some of these out of the way. Alright. So, I've got some frozen ones, I'm just going to put it right in and again, you're going to have your, your oil at about 350 and remember that trick, you're going to use the tip of your chopstick, you're going to stick in the oil and when it's all bubbly, you know it's ready to go. Alright. Aha, look at how fast that is. I already have some ready for you guys and I'm serving it with little sweet chili dipping sauce. These are delicious and these are going to be the hit of every single party that you throw with these delicious Chinese spring rolls. This is Doreen Fang, your Las Vegas Morning Blend Resident Chef with this delicious Chinese chicken spring rolls. Enjoy!


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