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Suriname Spring rolls

(1)
1 Hrs 30 Min
 
portions
18 %

Carbs

5 %

Fats

6 %

Proteins

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
Author: Vimil
Units:
 
  • 500 g
    Chicken - Breast fillet
  • 300 g
    Bean sprouts
  • 300 g
    Cabbage
  • 300 g
    Yardlong bean
  • 150 ml
    Tap water
  • 100 g
    White Flour
  • 55 ml
    Sunflower oil
  • 30 g
    Shallot
  • 30 g
    Soup, bouillon cubes and granules, low sodium, dry
  • 20 g
    Garlic
  • 2 g
    Pepper, black
  • 1.9 kg
    Crêpes for spring rolls
  • 1.3 kg
    Springroll batter
  • 450 g
    Surinaam Springroll sauce
  • 5.4 kg
    Total recipe weight

Equipment

1 x Chefs knives , 1 x Plastic cutting boards , 1 x Woks , 1 x Pliers , 1 x Whisk , 1 x Mixing Bowl , 1 x Skillets , 1 x Hand blender
Method

Preparation time

30 Min

Cooking time

30 Min

Show pictures

1

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.

2

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

3

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.

4

Fold the sides of the crepe towards the centre.

5

Roll the crepe towards the top while slightly pulling the stuffing to the bottom.

6

The paste should "glue" the roll so that it will not open during or after deep frying.

7

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.

8

Drain off the excess oil and your spring rolls are ready to serve

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