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Steamed Spring Rolls

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Time

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Difficulty

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Servings

6-12

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Chef’s Tip

Intro

These healthy rolls have a crowd-pleasing quality that makes them ideal for entertaining.

Ingredients

250g chicken breast

1/2 carrot

50g bamboo shoots

1 shallot

50g rice noodles

50g bean sprouts

1 tbsp roasted sesame oil

1/2 tsp Dajong spice

2 tsp cornflour

2 tbsp soy sauce

2 tsp fish sauce

2 tsp Sambal Oelek

12 rice paper sheets

2 eggs, beaten

Steps

1.

Chop the chicken breast, carrot, bamboo shoots and shallot into fine strips. Soak the rice noodles and leave them to drain. Trim the seeds and the roots off of the bean sprouts.

2.

Heat the sesame oil in a pan and fry the chicken strips fiercely. Add the carrot, bamboo shoots, bean sprouts, rice noodles, Dajong and shallot and fry for another minute while stirring.

3.

Blend the cornflour with the soy sauce, fish sauce and Sambal Oelek, tip into the pan, bring to the boil and stir well. Put the pan aside and let it cool. Meanwhile soak the rice paper sheets in a big bowl of water, then drain.

4.

Spread the rice sheets on a big work surface. Put 2 spoons of the stuffing onto each rice paper sheet. Fold in the edges of the sheets and roll them up using the beaten egg to seal the edges. Grease the perforated steam oven dish (supplied with oven) with oil and place the spring rolls on it.

5.

Steam on shelf level 2, on Steam setting 3 at 99°C for 20 minutes.

To serve

Put the spring rolls in threes on preheated plates, and serve garnished with Thai basil leaves and roasted sesame seeds, with soy sauce and sweet chilli on the side.

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  • Headquarters Showroom
    • 871 Cranberry Court
      Oakville, ON, L6L 6J7,Canada
      905.829.3980
      info@ela.ca
    Vancouver Showroom
    • 101-1014 Homer Street
      Vancouver, BC, v6B 2W9,Canada
      604.235.3980
      infowest@ela.ca
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