BAKED FISH AND FOWL SPRING ROLLS
This was created for RSC #13. O.k. so shrimp isn't t really fish, but it made the name of the recipe work! I think the flavor combination works so well; each ingredient adds a little something special. I used a large size wrapper, but you could certainly use the smaller type. I just liked being able to stuff in as much filling as possible. I used these as a main dish served with Chinese fried rice, but you could easily use as an appetizer.
Provided by tara portee
Categories < 60 Mins
Time 50m
Yield 15 large rolls
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees.
- Put the cubed chicken into a food processor and pulse about 6 times (You can mince by hand if you don't have a food processor).
- Put two tablespoons of oil in a non-stick skillet, add the chicken and cook for 5 mints, Add the shrimp and cook for another 1 1/2 minutes. Remove from the pan and set to the side.
- Add another tablespoon oil to the pan and stir fry the scallions, mushrooms, carrots, for about 4 minutes. Add the bean sprouts, cilantro, garlic ginger and mint, cook for another minute.
- Remove mixture from the pan and pat the ingredients dry (the dryer the mixture the better).
- In a large bowl mix the noodles, chicken/shrimp mixture, vegetable mixture, soy sauce, fish sauce, salt and sugar .
- To assemble rolls, place a spring roll wrapper on a clean working surface. Spread 3 tablespoons of the filling into a sausage shape lengthwise along the spring roll wrapper nearer the end closest to you.
- Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
- Arrange spring rolls in a single layer on a baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned.
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BIANCA Williams
[email protected]Overall, these spring rolls were a delicious and easy-to-make appetizer. I would definitely recommend them to others.
Shahzaib ShaRif
[email protected]These spring rolls were a bit too spicy for my taste. I think I would have preferred them with a milder sauce.
David Alex
[email protected]I'm not a fan of spring rolls, but these were actually pretty good. The filling was flavorful and the wrapper was crispy.
Rana Hossen
[email protected]These spring rolls were the perfect appetizer for my dinner party. They were easy to make and everyone loved them.
Paul Midlick
[email protected]The spring rolls were a bit too oily for my taste. I think I would have preferred them baked instead of fried.
Rajesh Dhami
[email protected]I'm not a big fan of fish, but these spring rolls were surprisingly good. The fowl flavor really balanced out the fishiness.
LUKUNGU ANTHONY
[email protected]These spring rolls were a bit bland for my taste. I think they could have used more seasoning.
Fiona Barry
[email protected]The spring rolls were easy to make and turned out crispy and golden brown. The filling was moist and flavorful, with a nice balance of fish and fowl.
VividNoah
[email protected]I love the idea of using both fish and fowl in these spring rolls. It gives them a really complex and flavorful filling.
Md Fanjim
[email protected]These spring rolls were a hit at my party! The combination of fish and fowl was unique and delicious, and the spring roll wrapper added a nice crispy texture.