HOUSE OF ASIA
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Kung Pao Spring Rolls – Foxx Cooks
Crispy Kung Pao spring rolls are a combination of intense flavors and a unique texture! Juicy ground chicken, a delicate omelet, crunchy vegetables, and aromatic Kung Pao sauce create a perfect harmony. Rolled in rice paper and fried until golden, they delight not only with taste but also with texture. Served with Kanokwan plum sauce, they take on a sweet and spicy character. This is an irresistible Asian snack! Thank you for the recipe! Foxx Cooks.
Ingredients
- 1 pack House of Asia Kung Pao Pastes
- 1 pack House of Asia rice paper
- 1 bottle Kanokwan plum sauce
- 300 g minced chicken meat
- one large carrot, cut into julienne strips
- a handful of chopped cabbage
- 2-3 teaspoons of chopped garlic
- 1-2 teaspoons of chili flakes
- salt and pepper
- 4-5 tablespoons chopped chives
- 3-4 tablespoons of toasted peanuts
- frying oil
- 3 eggs for an omelette
- lukewarm water
A method of preparing
- Blanch the carrots and cabbage in oil, adding 1 teaspoon of chopped garlic, and place in a bowl.
- Fry the omelette in a pan, roll it on a board and cut it into strips.
- Add the oil, remaining garlic, and chili flakes to the pan. After a few moments, add the meat and stir-fry, adding the Kung Pao sauce. Transfer to a bowl.
- Soak the rice paper in lukewarm water for 20-30 seconds, place it on a countertop/board, and add the ingredients one by one: meat, omelet, carrots and cabbage, chives, and peanuts. Roll it up carefully, folding the sides inward.
- Heat about 1,5-2 cm of oil in a frying pan (to 190 degrees Celsius). Fry the spring rolls for 2-3 minutes per side. Remove and drain thoroughly with paper towels.
- Be sure to serve with Kanokwan Plum Sauce.
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