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INGREDIENTS:
for chicken:
250 grams chicken fillet cubed
1 heaped tblspn crushed garlic
1 tsp black pepper coarse
Brown vinegar 1 tblspn
1 tblspn Szechuan spice
Salt to taste
Cook in olive oil till done. Shred chicken once cool
Ingredients:
for stirfry:
4 cloves garlic minced
1 inch piece of ginger minced( used 1 tblspn Ginger and garlic crushed)
75 g carrot julienned or grated( 1 small carrot)
75 g green cabbage julienned or grated(omitted)
( I also added red pepper sliced)
2 spring onion greens finely sliced(omitted)
250 g paneer grated
75 g vermicelli noodles soaked in cold water for 5 mins to soften(omitted)
1 tsp dark soy sauce(omitted)
1 tbsp light soy sauce( 2 tblspn any soy sauce)
1 tbsp rice vinegar or lemon juice(omitted)
3 tbsp water
1 tbsp chilli sauce of choice(dipitt chilli garlic )
2 tsp ground Szechuan peppercorns(omitted)
1 tsp Chinese 5 spice(omitted)
1 tsp sugar
1/2 tsp salt
2 tsp chilli oil optional
INSTRUCTIONS
Making the filling:
First sauté the minced garlic and ginger until fragrant.
Add the carrots and cabbage and continue to sauté until they begin to soften.
Then add the paneer and softened noodles and cook for a further 2 minutes.
Then add both soy sauces, rice vinegar, water, chilli sauce, Szechuan peppercorns, 5 spice, sugar, salt and chilli oil if using.
Continue to mix and cook until all the sauces have been incorporated and the filling becomes drier.
Add in the spring onion greens, and then allow the mix to cool completely.
Best springrolls
1kg chicken mince (I used 250grams chicken fillet )
Braise in a little butter with salt lemon pepper green chilli little dhania and jeera +(1 tsp Robertsons chicken spice
1 tsp peri Peri spice
Lemon juice
1 tsp Orange pepper spice )
Shred chicken once cool
Separately braise 1 tin whole kernel corn ( I used frozen corn steamed )
3grated carrots ( julienne carrot sliced)
1 green pepper (cut into strips)
(Red onion sliced thinly, 2 tsp Rice spice and 1 tsp lemon pepper)
Olive oil
Mix 1/2 cup maizena with 1/2 cup water ( I used 3tblspn with 1/4 cup water)
2tblp vinegar (brown vinegar )
Garlic(lots of garlic )
Little soy sauce
2big spoons of mayonnaise (khans mayo and I added less)
And 2big spoons of coriander n chillie sauce (added a 1 tsp green chutney).
( Added sweet chilli sauce, dipitt chilli garlic sauce, steers garlic sauce) Cool till thickened.
Chinese vermicelli noodles U boil n out in (I use like a good handful not too much)-omitted this step.
And add dhania and chives when cooled.
INGREDIENTS:
for chicken:
250 grams chicken fillet cubed
1 heaped tblspn crushed garlic
1 tsp black pepper coarse
Brown vinegar 1 tblspn
1 tblspn Szechuan spice
Salt to taste
Cook in olive oil till done. Shred chicken once cool
Ingredients:
for stirfry:
4 cloves garlic minced
1 inch piece of ginger minced( used 1 tblspn Ginger and garlic crushed)
75 g carrot julienned or grated( 1 small carrot)
75 g green cabbage julienned or grated(omitted)
( I also added red pepper sliced)
2 spring onion greens finely sliced(omitted)
250 g paneer grated
75 g vermicelli noodles soaked in cold water for 5 mins to soften(omitted)
1 tsp dark soy sauce(omitted)
1 tbsp light soy sauce( 2 tblspn any soy sauce)
1 tbsp rice vinegar or lemon juice(omitted)
3 tbsp water
1 tbsp chilli sauce of choice(dipitt chilli garlic )
2 tsp ground Szechuan peppercorns(omitted)
1 tsp Chinese 5 spice(omitted)
1 tsp sugar
1/2 tsp salt
2 tsp chilli oil optional
INSTRUCTIONS
Making the filling:
First sauté the minced garlic and ginger until fragrant.
Add the carrots and cabbage and continue to sauté until they begin to soften.
Then add the paneer and softened noodles and cook for a further 2 minutes.
Then add both soy sauces, rice vinegar, water, chilli sauce, Szechuan peppercorns, 5 spice, sugar, salt and chilli oil if using.
Continue to mix and cook until all the sauces have been incorporated and the filling becomes drier.
Add in the spring onion greens, and then allow the mix to cool completely.
Best springrolls
1kg chicken mince (I used 250grams chicken fillet )
Braise in a little butter with salt lemon pepper green chilli little dhania and jeera +(1 tsp Robertsons chicken spice
1 tsp peri Peri spice
Lemon juice
1 tsp Orange pepper spice )
Shred chicken once cool
Separately braise 1 tin whole kernel corn ( I used frozen corn steamed )
3grated carrots ( julienne carrot sliced)
1 green pepper (cut into strips)
(Red onion sliced thinly, 2 tsp Rice spice and 1 tsp lemon pepper)
Olive oil
Mix 1/2 cup maizena with 1/2 cup water ( I used 3tblspn with 1/4 cup water)
2tblp vinegar (brown vinegar )
Garlic(lots of garlic )
Little soy sauce
2big spoons of mayonnaise (khans mayo and I added less)
And 2big spoons of coriander n chillie sauce (added a 1 tsp green chutney).
( Added sweet chilli sauce, dipitt chilli garlic sauce, steers garlic sauce) Cool till thickened.
Chinese vermicelli noodles U boil n out in (I use like a good handful not too much)-omitted this step.
And add dhania and chives when cooled.
