Thai chicken spring rolls on spicy pickled cabbage salad
- 1 small white cabbage, shredded
- 100ml sweet sushi vinegar
- 5ml (1 tsp) chilli sauce
- 5ml (1 tsp) fresh garlic, chopped
- 5ml (1 tsp) fresh ginger, chopped
- 2 medium spring onions, finely sliced
- 2ml fresh chilli, chopped
- 250g skinless boneless chicken
- breast, sliced into thin, even strips
- 1 large carrot, julienned
- 1 red pepper, seeded and julienned
- 20ml light soya sauce
- 1ml peanut oil
- 1 small bunch fresh coriander, finely
- 1 packet spring roll pastry
- 1 large egg, beaten
- oil, for deep-frying
Place the cabbage, sweet sushi vinegar and chilli sauce in a bowl. Allow to soften and marinate for about 45 minutes.
Stir-fry the garlic, ginger, spring onions and fresh chilli in a frying pan or wok. Add the sliced chicken breast and fry for 3 minutes. Add the sliced vegetables, except the cabbage.
Cook until the chicken is done – veggies must be crunchy. Add soya sauce and peanut oil and stir until the ingredients are coated. Set aside and allow the mixture to cool. Add the coriander.
Remove spring roll wrappers and cover with a damp cloth to prevent them from drying out. Cut the wrappers in half and lay them lengthways in front of you. Place a tablespoon of mixture onto the bottom of the wrapper and use a pastry brush to lightly brush the outer edges of the pastry. Tuck the wrapper over the filling and fold in the sides of the wrapper to seal the filling, then tightly roll up the spring roll and use a little of the egg wash to secure the edges.
Heat a deep-fryer to 110°C. While the fryer heats up, drain the cabbage and squeeze out any excess liquid. Set aside.
When the fryer is at the right temperature gently add the spring rolls and fry until golden and crispy. Drain on paper towel.
To serve, place a little pickled cabbage on a plate and top with the spring roll; they’re delicious when eaten together.
TO DRINK: An off-dry riesling.