REGGAE CHEF

We went to a restaurant called Noodle Factory a few months ago and had some delicious spring rolls. I decided to try making them at home for us to enjoy and they turned out really great, my family kept coming back for more, they disappeared pretty fast. They were a definite hit.

1 Lb chicken mince
3 1/2 teaspoons thai chili sauce
1 onion, diced
8 ounces cabbage, shredded
2 stalks scallion
1 1/2 teaspoon soy sauce
1 teaspoon salt
1 teaspoon black pepper
20 spring roll sheets
egg wash (1 egg and 1 tablespoon water whisked together)
2 cups + 2 tablespoons vegetable oil
Dipping sauce (thai chili Sauce or plum sauce)

Direction

Filling

• Season meat with black pepper and 1/2 teaspoon salt.
• Heat skillet and 2 tablespoons cooking oil.
• Add scallions and onion, saute for 3 minutes.
• Add chicken stir fry for 6 - 8 minutes or until cooked.
• Add cabbage, 1/2 teaspoon salt and stir fry for 3 - 5 minutes.
• Add soy sauce and chili sauce and stir, cook for 2 minutes until liquid has dried out, remove from heat.

Spring Rolls

• Lay spring roll sheet on flat surface.
• Spoon filling on the corner of each sheet, brush the empty edge of the sheet with egg wash and roll the filling in the wrapper.
• Heat a pot and enough oil to deep fry the spring rolls.
• Add the spring rolls to the hot oil and fry for about 2 minutes or until golden brown.