Golden Prawn & Chive Spring Rolls with Spicy Aioli (Gorengan Sultan)
Dim Sim LimGolden Prawn & Chive Spring Rolls with Spicy Aioli (Gorengan Sultan)
Ingredients
For the Golden Prawn & Chive Spring Rolls
- 1 pound large prawns, peeled, deveined, roughly chopped
- 1/2 pound ground chicken
- 1/2 cup fresh chives, finely chopped
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon light soy sauce, Lee Kum Kee brand, if you know what's good
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon chicken powder, Chef's Choice, for that extra 'Yum Yum'
- 1 tablespoon cornstarch
- 1 egg white
- 16 spring roll wrappers, standard size
- 1 egg, beaten, for sealing
- 4 cups peanut oil, or other high smoke point oil, for deep frying
For the Spicy Aioli
- 1/2 cup mayonnaise, good quality, like Kewpie
- 2 tablespoons sriracha, or more, if you like it spicy!
- 1 tablespoon lime juice, freshly squeezed
- 1 garlic, clove, minced
- 1/2 teaspoon sugar
- 1/4 teaspoon salt, or to taste
For Garnish
- 2 tablespoons fresh cilantro, chopped
- 1 red chilies, thinly sliced, for a pop of color and heat
Instructions
- 1
First, let's get that filling ready! In a large bowl, combine the chopped prawns, ground chicken, finely chopped chives, minced garlic, grated ginger, Lee Kum Kee light soy sauce, sesame oil, white pepper, Chef's Choice chicken powder, cornstarch, and the egg white. Mix it all together with your hands, really get in there and combine it well. This is where the flavor magic begins, baby!
⏱️ 8 min
- 2
Now for the wrapping! Lay a spring roll wrapper on a clean surface with a corner pointing towards you. Place about 1 1/2 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, then fold in the side corners. Roll it up tightly, like a little flavor cigar, towards the top corner. Brush the top corner with a little beaten egg to seal it. Repeat for all wrappers. Boom, that's how you make a spring roll!
⏱️ 15 min
- 3
While you're wrapping, let's whip up that Spicy Aioli. In a small bowl, combine the mayonnaise, sriracha (don't be shy!), fresh lime juice, minced garlic, sugar, and salt. Whisk it until it's smooth and creamy. Taste it – need more kick? Add more sriracha! This is your flavor journey, my friend.
⏱️ 5 min
- 4
Time to get that oil hot! In your wok or a deep pot, heat the peanut oil over medium-high heat to 350°F (175°C). You want it shimmering, ready to transform these beauties into golden perfection. If you don't have a thermometer, drop a tiny piece of wrapper in; if it sizzles immediately, you're good to go!
⏱️ 5 min•🌡️ 350
- 5
Carefully lower the spring rolls into the hot oil, working in batches to avoid overcrowding the wok. Fry them for 3-4 minutes, turning occasionally, until they are gloriously golden brown and crispy on all sides. This is the 'Gorengan Sultan' moment – pure gold! Use a metal spider or slotted spoon to remove them and drain on a wire rack set over paper towels.
⏱️ 12 min•🌡️ 350
- 6
Plate those magnificent Golden Prawn & Chive Spring Rolls high and proud! Drizzle generously with that vibrant Spicy Aioli, then garnish with fresh chopped cilantro and those thinly sliced red chilies for a final flourish. Now we serve! This is 10 out of 10, all fire!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimGolden Prawn & Chive Spring Rolls with Spicy Aioli (Gorengan Sultan)
For the Golden Prawn & Chive Spring Rolls
- 1 pound large prawns, peeled, deveined, roughly chopped
- 1/2 pound ground chicken
- 1/2 cup fresh chives, finely chopped
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon light soy sauce, Lee Kum Kee brand, if you know what's good
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon chicken powder, Chef's Choice, for that extra 'Yum Yum'
- 1 tablespoon cornstarch
- 1 egg white
- 16 spring roll wrappers, standard size
- 1 egg, beaten, for sealing
- 4 cups peanut oil, or other high smoke point oil, for deep frying
For the Spicy Aioli
- 1/2 cup mayonnaise, good quality, like Kewpie
- 2 tablespoons sriracha, or more, if you like it spicy!
- 1 tablespoon lime juice, freshly squeezed
- 1 garlic, clove, minced
- 1/2 teaspoon sugar
- 1/4 teaspoon salt, or to taste
For Garnish
- 2 tablespoons fresh cilantro, chopped
- 1 red chilies, thinly sliced, for a pop of color and heat
Instructions
- 1
First, let's get that filling ready! In a large bowl, combine the chopped prawns, ground chicken, finely chopped chives, minced garlic, grated ginger, Lee Kum Kee light soy sauce, sesame oil, white pepper, Chef's Choice chicken powder, cornstarch, and the egg white. Mix it all together with your hands, really get in there and combine it well. This is where the flavor magic begins, baby!
⏱️ 8 min - 2
Now for the wrapping! Lay a spring roll wrapper on a clean surface with a corner pointing towards you. Place about 1 1/2 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, then fold in the side corners. Roll it up tightly, like a little flavor cigar, towards the top corner. Brush the top corner with a little beaten egg to seal it. Repeat for all wrappers. Boom, that's how you make a spring roll!
⏱️ 15 min - 3
While you're wrapping, let's whip up that Spicy Aioli. In a small bowl, combine the mayonnaise, sriracha (don't be shy!), fresh lime juice, minced garlic, sugar, and salt. Whisk it until it's smooth and creamy. Taste it – need more kick? Add more sriracha! This is your flavor journey, my friend.
⏱️ 5 min - 4
Time to get that oil hot! In your wok or a deep pot, heat the peanut oil over medium-high heat to 350°F (175°C). You want it shimmering, ready to transform these beauties into golden perfection. If you don't have a thermometer, drop a tiny piece of wrapper in; if it sizzles immediately, you're good to go!
⏱️ 5 min•🌡️ 350 - 5
Carefully lower the spring rolls into the hot oil, working in batches to avoid overcrowding the wok. Fry them for 3-4 minutes, turning occasionally, until they are gloriously golden brown and crispy on all sides. This is the 'Gorengan Sultan' moment – pure gold! Use a metal spider or slotted spoon to remove them and drain on a wire rack set over paper towels.
⏱️ 12 min•🌡️ 350 - 6
Plate those magnificent Golden Prawn & Chive Spring Rolls high and proud! Drizzle generously with that vibrant Spicy Aioli, then garnish with fresh chopped cilantro and those thinly sliced red chilies for a final flourish. Now we serve! This is 10 out of 10, all fire!
⏱️ 2 min