Recipe by Chef Deema Hajjawi
Preparation Time: 30 min
Cooking Time: 10 min
Servings: 8 to 10
                                                      

INGREDIENTS
2 Tbsp Vegetable Oil
2 Carrots, grated
2 Spring Onions, chopped finely
1 Small Onion, chopped finely
½ Cup Water Chestnuts, chopped
¼ Cup Oyster Sauce
¼ Cup Soya Sauce
1 Tsp Ground Black Pepper
1 Tbsp Mama’s Spices
2 Chicken Breasts, cut into cubes
100g Rice Noodles
1 Pack of Spring Roll Wrappers, thawed
2 Tbsp Flour, dissolved in ¼ Cup Cold Water (for sealing the wrappers)
Oil for Deep Frying

PREPARATION

1. Place noodles in medium bowl, cover with boiling water for 5 min.
2. Strain and cut into small pieces using kitchen scissors. Set aside.
3. In vegetable oil, cook the onion until tender, add the chicken and stir, add the carrots, green onions, water chestnuts, Mama’s Spices, Ground Black Pepper and stir for 2-3 min.
4. Add the noodles, soya sauce and oyster sauce and stir for another 2-3 min, remove from heat and let cool.
5. Fill each wrapper with a spoon full of the mixture. Fold sides of wrappers and roll the wrapper till the end then seal with flour-water mixture using a kitchen brush. Cover ready spring rolls with parchment paper until you are done with the remaining quantity.
6. Heat oil, and fry spring rolls for 3-5 min each batch. Place on kitchen paper to dry.
7. Serve hot with hot chili sauce on the side.