Practical Way to Cooking Yummy Simple Spring Rolls with Chicken, Bamboo Shoots, Chives, and Cellophane Noodles
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To prepare an extraordinary Simple Spring Rolls with Chicken, Bamboo Shoots, Chives, and Cellophane Noodles, here are the components required:
- Prepare 10 of Spring roll wrappers.
- Get 200 grams of Ground chicken.
- Provide 1 dash of Ginger.
- Prepare 1/2 bunch of Chinese chives.
- Use 1 packages of Bamboo shoot (boiled).
- Prepare 50 grams of Cellophane noodles.
- You need 2 tbsp of ●Sugar.
- Prepare 2 tbsp of ●Soy sauce.
- Use 1 tbsp of ●Sake.
- Prepare 1 dash of ●Salt and pepper.
- Take 1 dash of ●Sesame oil.
After readying the components, next you are ready to make your appetizing Simple Spring Rolls with Chicken, Bamboo Shoots, Chives, and Cellophane Noodles by following the instructions on this section:
- Mince the ginger. Cut the chives into 2-3 cm pieces. Rehydrate the cellophane noodles in hot water..
- Cook the ginger and the chicken. Once cooked, add the bamboo shoots and continue to cook..
- Add the ● ingredients to Step 2. Add the chives and cellophane noodles, and cook until the moisture has cooked off..
- Wrap Step 3 in the spring roll wrappers and fry in oil..
They are served at room temperature with a side of peanut dipping sauce or alternatively, Vietnamese fish sauce dipping sauce. I love Vietnamese spring rolls or cha gio in Vietnamese, which roughly means "minced pork rolls." The filling is made of ground pork, shrimp, crab meat, shredded carrots and mung bean noodles (cellophane noodles or glass noodles). These deep fried and crispy rolls are usually served with. This recipe was actually a deconstructed version of my Bang Bang Chicken (Bang Bang Ji) recipe. It's a Sichuan dish made with poached chicken that are shredded into small pieces and then poured with spicy sauce made with sesame paste and rice vinegar.
Recipe : Simple Spring Rolls with Chicken, Bamboo Shoots, Chives, and Cellophane Noodles
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