iii. Three for One!
People say that a picture tells a thousand words but the picture above doesn't do the Spring Rolls any justice at all. This is because it is not about the picture but the spring rolls themselves which are quite special.
I say that they are special for two main reasons. The first and most important reason is the spring rolls you see in the picture are made by my daughter-in-law (DIL) The second reason, which by no means is less important, is the filling which is totally different from the ones I have had before this.
So, in this entry I am not going to go through all the tedious steps of making spring rolls. Instead I am going to share the recipe for the filling.
- 1/2 cup grated carrot
- 3 cloves garlic, grated
- 5 birds eye chilies, chopped
- 2 potatoes, diced
- 2 cups diced chicken
- 2 cups glass noodles, blanched and drained
- 5 dried shiitake mushrooms, soaked and diced
- 1 tsp salt
- 1 tsp sugar
- 2 tbs cooking oil
- 1 cup chicken stock or water
Heat the oil in a wok. Saute the garlic and birds eye chilies then add in the chicken. Cook for a few minutes then add in the potatoes, shiitake mushrooms, carrots and chicken stock. Cook until the potatoes are tender then add in the glass noodles and seasonings. Stir until most of the moisture has evaporated, then dish out and set aside to cool. Once cooled, continue as per ordinary spring rolls.