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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 60 |
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Directions: 1. Scramble-fry chicken with onion in large non-stick skillet or wok until chicken is no longer pink. Drain.
2. Add mushrooms, bean sprouts, and carrot.
3. Saute until slightly soft.
4. Stir in next 7 ingredients.
5. Add shrimp and sesame seeds. Stir.
6. Lay single sheet of phyllo pastry on non-floured working surface.
7. Cover remaining sheets with damp tea towel.
8. Lightly oil surface of single pastry sheet.
9. Cover second sheet of phyll
o pastry and lightly oil its surface as well.
10. Cut double sheet into 6 squares.
11. Put 1 1/2 to 2 tbsp. filling diagonally across one-third of each square.
12. Fold closest corner over filling.
13. Continue to roll, tucking ends in as you go.
14. Lay seam end down on lightly greased baking sheet.
15. Repeat until all filling is used.
16. Drain any liquid that accumulates in chicken mixture.
17. Lightly oil surface of spring rolls.
18. Bake in 375 degree oven for 12-15 min. until crisp and golden.
| Ingredients:
1/6 Ounce(s) salt
1/4 Teaspoon(s) ground ginger
13/625 Ounce(s) chinese five spice
417/10000 Ounce(s) chili powder
13/625 Ounce(s) ground turmeric
1/3 Ounce(s) low-sodium soy sauce
1 grated carrot
3 chopped, fresh, packed bean sprouts
2 chopped mushrooms
1 chopped onion
1/2 ground chicken
417/10000 Ounce(s) black pepper
1 chopped, cooked shrimp
2 toasted sesame seed
20 phyllo pastry sheet
2 canola oil |
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