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Chicken spring rolls in rice paper, deep-fried with spinach-coriander batter

Serving tip: serve in a fresh lettuce leaf with a Caesar mayonnaise. Delicious with an ice-cold gin and tonic with lime.

Ingredients

600gfinely chopped chicken thigh
2units.itemssliced spring onions
1units.itemslemongrass, bruised and chopped
6units.itemsdjeruk purut
1Sesame oil
Tempura flour
Fresh coriander
rice paper frying sheets
handful of fresh spinach
4Oyster sauce
10units.itemsBeech mushrooms
1units.itemsfinely chopped red chili

Preparation

  1. Heat the sesame oil in a wok, add the chili, garlic, and spring onion.
  2. Stir-fry briefly, then add the chicken.
  3. Add the lemongrass and kaffir lime leaves and continue to stir-fry.
  4. When the chicken is cooked, add the oyster sauce and lower the heat.
  5. Mix well (let it reduce slightly so the sauce coats the chicken nicely).
  6. Let the filling cool (remove the lemongrass and kaffir lime leaves).
  7. Soak the rice papers in cold water.
  8. Place them on a board and pat slightly dry.
  9. Spoon the chicken filling on top and roll into spring rolls.
  10. Lightly freeze them afterwards.
  11. Put the tempura flour in the food processor and add the spinach and coriander.
  12. Let the machine run.
  13. While running, add water until you have a nice, green frying batter.
  14. Dip the spring rolls in the batter and fry at 180°C.