Achieving the perfect crispy texture for Chicken Spring Roll Pockets can be tricky, but don’t worry—I’m here to share all my tips and tricks, along with easy-to-follow steps. With just a few simple ingredients, you’ll be a pro in no time!
Serves: 12 spring roll pockets Prep time: 30 minutes Rest time: 10 minutes Cook time: 10 minutes
For the filling: 1 (4 ounces) bundle glass noodles 2 tablespoons cooking oil, separated 1 pound ground chicken Pinch of salt 1 medium carrot, shredded 2 cups cabbage, thinly sliced 1 cup beech mushrooms 2 stalks scallions, chopped
For the sauce: 1 tablespoon soy sauce 2 tablespoons oyster sauce Pinch of white pepper 1 teaspoon cornstarch 1 tablespoon water
For the spring rolls: 12 sheets spring roll wrappers 1 large egg, beaten, for sealing wrappers 4 tablespoons cooking oil
Timestamps: 00:00 Introduction to the chicken spring roll pockets 00:12 Cut the carrot, cabbage, beech mushrooms, and scallions 00:32 Soak the glass noodles 00:54 Make the stir-fry sauce 01:14 Stir-fry the filling 02:01 Assemble the chicken spring roll pockets 02:23 Pan-fry the chicken spring roll pockets until crispy 02:43 Taste test and outro
Achieving the perfect crispy texture can
be tricky. But don't worry, I'm here to
share with you all my tips and
tricks. You will only need a few simple
ingredients and you will be a pro in no
time. Shred a
carrot. Slice some cabbage. Shrimp the
base of beach mushrooms. You can also
replace it with other types of
mushrooms. And chop two stocks of
scallions.
One of the most important reason that
the pockets aren't crispy is due to the
moisture in the pockets. Today, we're
going to address that. In a bowl, add
the glass noodles and pour hot water
over them. Let them rehydrate until
soft, about 3 minutes. Discard the
water, drain the noodles, and cut them
into about 1 in length. Glass noodles
absorb the liquid in the filling,
ensuring the spring pocket stay crispy
for a very long time. In another bowl,
mix together soy sauce, oyster sauce.
You can also replace it with vegetarian
oyster sauce that's made with mushrooms,
white pepper, cornstarch slurry thickens
the sauce so the filling stays dry,
ensuring our spring roll pocket stay
crispy and not soggy.
Whisk. In a pan over high heat, add one
tablespoon of cooking oil. You can use
any high smoking point oil. followed by
the ground chicken and salt. Stir fry
the chicken for about 3
minutes. Remove. In the same pan over
high heat, add another tablespoon of
cooking oil. Add
carrot, cabbage, beach mushrooms, and
scallions. Cook until aromatic for about
1 minute. Cooking the vegetables now
allows them to release the liquid at
this stage and not later. Return the
chicken, glass noodles, and sauce.
Mix everything
together and let it cool completely for
about 10 minutes. See, our filling is
mostly dry. Lay a spring roll wrapper
flat with a corner pointing toward you.
Add about two to three tablespoons of
the filling at the lower center. Fold up
the wrapper and fold the right toward
the center followed by the left.
Continue rolling it up until you reach
the top. Brush beaten egg over the top
edge. Roll it up all the way to
seal. Repeat with the rest. In a pan
over medium high heat, add about 40
tablespoons of cooking oil and the
spring roll pockets. Pan fry until
golden brown for about 2 minutes. Flip
and pan fry until golden brown for
another 2 minutes. You can serve them
the way they are or pair them with a
sweet chili sauce. Click here for the
recipe.
[Music]
The perfect combination of crunchy
exterior and juicy interior will leave
you craving for more. This is absolutely
delicious. You can hear how crispy and
how crunchy it is. And the filling is so
amazing. I hope that you have also
enjoyed today's episode. If you like it,
please subscribe and like for more easy
to follow and stepbystep Asian recipes.
I'll see you again soon. Bye.
