Mix the marinade ingredients – soy sauce, oyster sauce, sesame oil, and corn-starch – in a bowl.
Coat the chicken pieces thoroughly in the marinade and let them marinate for approximately 15 minutes.
Heat a small amount of oil in a pan over medium heat, then sauté the minced garlic and grated ginger until they release their fragrance.
Cook the marinated chicken in the pan until it’s no longer pink; set it aside once done.
Cook the shrimp in the same pan until they turn pink, then chop them into smaller pieces.
Stir-fry the carrot, bell pepper, and bean sprouts in the pan until slightly softened. Add salt and pepper as needed. Combine with the cooked chicken and shrimp, then allow the mixture to cool.
Arrange a spring roll wrapper in a diamond shape in front of you.
Place a portion of the filling slightly below the centre of the wrapper.
Fold the bottom corner of the wrapper over the filling, followed by folding in the two sides.
Roll the wrapper upwards tightly to enclose the filling. Seal the top corner with a dab of water.
Repeat the process for all the spring rolls.
Heat sufficient oil for deep frying in a pan over medium heat. Gently place the spring rolls into the hot oil with the seam side down.
Fry the spring rolls until they turn golden brown and crispy. Drain excess oil by placing them on a paper towel-lined plate.
Serve the Chinese spring rolls while they’re still hot, accompanied by your preferred dipping sauce.
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