Culinary Studio Culinary Art 2024.May
Ingredients
| Ground chicken thigh |
100g |
| Cabbage |
150g - Finely chopped and lightly squeezed |
| Onion |
30g - Finely chopped |
| Ginger |
8g - Finely chopped |
| Sesame oil |
1/2 tbsp |
| Spring roll wrappers |
6 sheets - Cut each into thirds |
| Flour slurry |
As needed |
| Cooking oil |
As needed |
Seasonings
| Salt |
1/6 tsp |
| Soy sauce |
1/2 tsp |
| Sake |
1 tsp |
| Garam masala |
1/3 tsp |
Garnish
| Cilantro |
As needed |
| Red onion |
As needed |
| Lettuce |
As needed |
| Peeled shrimp |
As needed |
Dressing
| Fish sauce |
1 tbsp |
| Sugar |
1 tsp |
| Sesame oil |
1 tbsp |
Method
- Mix the ground chicken with the seasonings thoroughly.
- Add the finely chopped cabbage, onion, ginger, and sesame oil to the chicken mixture and combine well.
- Place some of the mixture at the edge of a spring roll wrapper, fold into a triangle, and seal tightly with flour slurry.
- Deep-fry in cooking oil until crisp and golden brown.
- Plate the spring rolls and serve with a cilantro salad on the side.