You know what they say about the earth being round and everything that you do coming back to get you? I realized this was true when I saw my son rummage through all his baby toys and ask me the history of each and every piece, and leave everything, including several pieces of jigsaw puzzles, scattered everywhere without a thought as to who would put them back.
I wanted to be angry with him as I tidied up but I couldn’t help but wonder about the times that I had done the same. Nothing is as much fun as going through things that are decades old; baby clothes and blankets, old pots and pans some of which have never been used, unused crystal and silverware (!), a bunch of keys to god knows what, Enid Blyton books that captivated our imagination with stories of pixies, goblins and secret islands, discovering money hidden in some old bag, certificates and report cards, photo albums.
Especially photo albums. I really wasn’t as fat as I thought I was in my early twenties, and did I really have so many pimples during my teens? And what is that thing my dad is wearing in the black and white pic – looks like a cross between an A line skirt and pants. And how did my mom manage to get all her hair into the bun on top of her head?
During one such trip of discovery through my kitchen, I found a packet of Vietnamese Spring Roll wrappers among several other things. I immediate abandoned the forage through the shelves and cupboards to make these Chinese chicken rolls. My mom tidied up for me!
You know what they say about the earth being round and everything that you do coming back to get you? I realized this was true when I saw my son rummage through all his baby toys and ask me the history of each and every piece, and leave everything, including several pieces of jigsaw puzzles, scatter
Cooking Time: 60 mins
300 grams Cubed boneless chicken breasts ,
3 tablespoons Soy sauce ,
1 1/2 tablespoons Oyster sauce ,
1 3/4 teaspoons Minced garlic ,
1 3/4 teaspoons Minced garlic ,
1 teaspoon Vinegar ,
15 Finely chopped shallots ,
1 Julienned carrot ,
200 grams Shredded cabbage , or 1 small
200 grams Sliced button mushroom ,
to taste Pepper and salt ,
2 tablespoons Oil ,
15 Spring roll wrappers ,
In a ziploc bag, mix chicken with 2 tablespoon soy sauce, 1 teaspoon oyster sauce, ginger, garlic, vinegar, shallots and salt. Refrigerate for at least half an hour.
Heat oil in a frying pan. Add chicken along with any remaining marinade and fry over high heat till chicken is cooked through. Adjust seasoning, take off heat and keep aside.
Into the same pan, toss in mushrooms. Let is cook. Once done add carrots and saute on high heat. After 3-4 minutes, add cabbage and the remaining 1 tablespoon soy sauce and 1 tablespoon oyster sauce. Cook for another 4 minutes or so, till cabbage has wilted down but retains a slight bite. Mix in chicken, adjust seasoning and warm through.
To assemble, fill a shallow baking tray with hot water. Place a spring roll wrapper into the tray for about 15-20 seconds. Remove the wrapper from water and hold it up gently for a couple of seconds so excess water drips off. Lay it on the work surface.
Place a generous tablespoon of the filling a little below the centre of the wrapper. Fold the bottom of the wrapper over the filling and bring in the sides of the wrapper to cover the filling. Then roll the wrapper upwards to form a neat roll.