Popiah (Chicken Spring Rolls)

Recipe Ingredients

6 oz	170g	Chicken
2 oz	56g	Carrots (large)
1 oz	28g	Cabbage (small)
1 oz	28g	Onion (small)
5 oz	142g	Bean sprouts
1 teaspoon	5ml	Garlic powder
2		Spring roll skin - wrapper or pastry
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Sugar
2 tablespoons	30ml	Soy sauce
1 teaspoon	5ml	Pepper
2 tablespoons	30ml	Sesame oil
		Oil to deep fry

Recipe Instructions

Wash bean sprouts. Slice the chicken and carrots into match sticks. Slice the onion and cabbage.

Put the sliced vegetables in a mixing bowl adding salt, soy sauce, pepper and sesame oil. Stir evenly with hands and do not worry if juice appears. Drain the juice later to avoid sogginess.

Heat 1/2 tbs of oil and stir fry adding the chicken to cook. Once cooked leave to cool. Add the cooked chicken and bean sprouts to the ingredients prepared earlier. Give another stir.

Heat the oil until hot. Separate the skin and fill one by one with a spoonful of the prepared ingredients. Fold over and seal the edges. Once the spring rolls are prepared, cook until they are golden brown.

Serve hot.

Source:
Nancy Lam's Wok Wiz

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