- Suriname Spring rolls
- Crêpes for spring rolls (1.9 kg)
- Springroll batter (1.3 kg)
- Surinaam Springroll sauce (450 g)
|per 100 g||Total Recipe|
|Gross weight||100 g||5432 g|
|Energy||548 kJ / 131 kcal||29754 kJ / 7115 kcal|
|Sat. fat||1 g||41 g|
|Unsat. fat||2 g||103 g|
|Fibre||1 g||53 g|
|Salt||74 mg||4012 mg|
500 gChicken - Breast fillet
300 gBean sprouts
300 gYardlong bean
150 mlTap water
100 gWhite Flour
55 mlSunflower oil
30 gSoup, bouillon cubes and granules, low sodium, dry
2 gPepper, black
1.9 kgCrêpes for spring rolls
1.3 kgSpringroll batter
450 gSurinaam Springroll sauce
5.4 kgTotal recipe weight
To make the spring roll stuffing;
Boil the chicken for 20 - 30 minutes in salted water, when cooked leave to cooldown. When cold pull the chicken into thin strips.
While the chicken is boiling you can finely chop the yardlong beans and thinly slice the cabbage.
Crush/peal the garlic and finely chop the shallots.
Heat the oil in wok on medium heat and fry the garlic and shallots for 3 - 5 minutes. Now gently stir fry the pulled chicken with the chopped yardlong beans, cabbage and bean sprouts for 5 to 10 minutes. Season with the vegetable stock and black pepper and allow to cool down.
While the stuffing is cooling down you can prepare the sauce, the crepes and the spring roll batter.
Mix the flour with water to make a paste with which you use "glue"the spring roll
Place a crepe on the work surface and coat the top edge with a little water/flour paste. Place about 60 - 80 grams of the spring roll stuffing at the bottom of the crepe.
Fold the sides of the crepe towards the centre.
Roll the crepe towards the top while slightly pulling the stuffing to the bottom.
The paste should "glue" the roll so that it will not open during or after deep frying.
Heat vegetable oil in the wok ( enough to deep fry) until 180 C / 356 F
Dip the spring roll in the batter until completely coverd and allow to drain off before gently dropping inthe hot oil. Deep fry 3 to 5 rolls at a time for 3 - 5 minutes.
Drain off the excess oil and your spring rolls are ready to serve