Crispy Imperial Spring Rolls, Sultan Style!
Dim Sim LimCrispy Imperial Spring Rolls, Sultan Style!
Ingredients
For the Sultan's Filling
- 1 pound ground chicken
- 8 ounces shrimp, peeled, deveined, and finely minced
- 2 cups napa cabbage, finely shredded
- 1/2 cup carrots, finely julienned
- 1/4 cup shiitake mushrooms, rehydrated and finely diced
- 1/4 cup green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Lee Kum Kee Oyster Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
- 1/2 teaspoon Chef's Choice MSG, (the 'Yum Yum' secret!)
For the Golden Wrap
- 20 spring roll wrappers, standard size, thawed if frozen
- 1 egg, beaten, for sealing
- 4 cups peanut oil, or other high smoke point oil, for deep frying
For the Royal Dipping Sauce
- 1/4 cup Chin-Su Fish Sauce
- 2 tablespoons granulated sugar
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons water
- 1 clove garlic, minced
- 1 bird's eye chili, thinly sliced (or more, if you dare!)
For the Garnish
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- as needed crispy chili oil, for drizzling
Instructions
- 1
Alright, Sultan's feast starts here! First, let's get that royal filling ready. In a large mixing bowl, combine the ground chicken, minced shrimp, shredded napa cabbage, julienned carrots, diced shiitake mushrooms, sliced green onions, minced garlic, and grated ginger. Get in there with your hands, mix it all up like you mean it!
⏱️ 5 min
- 2
Now for the flavor bomb! Add the Lee Kum Kee Oyster Sauce, light soy sauce, sesame oil, white pepper, cornstarch, and that secret weapon, Chef's Choice MSG – the 'Yum Yum' factor! Mix everything thoroughly until well combined. This is where the magic happens, building those layers of umami!
⏱️ 5 min
- 3
Time to wrap these bad boys! Lay a spring roll wrapper on a clean surface with a corner pointing towards you. Place about 2 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, then fold in the side corners like an envelope. Roll it up tightly, sealing the top corner with a dab of beaten egg. Repeat until all the filling is gone. Boom! Perfect little parcels of deliciousness!
⏱️ 15 min
- 4
Let's get that oil screaming hot! In your wok or a deep pot, heat the peanut oil to 350°F. We're looking for that perfect sizzle, that golden crisp. Don't overcrowd the pot, cook these in batches, my friends!
⏱️ 5 min•🌡️ 350
- 5
Carefully lower the spring rolls into the hot oil. Fry them for about 3-5 minutes, turning occasionally, until they are gloriously golden brown and crispy all over. This is where they transform into Gorengan Sultan – crispy perfection! Use a spider or slotted spoon to remove them, letting any excess oil drain on a wire rack lined with paper towels. Keep them warm while you fry the rest.
⏱️ 10 min•🌡️ 350
- 6
While those beauties are frying, whip up the Royal Dipping Sauce! In a small bowl, whisk together the Chin-Su Fish Sauce, granulated sugar, fresh lime juice, water, minced garlic, and sliced bird's eye chili. Taste and adjust – maybe a little more chili if you're feeling spicy, a little more sugar if you want it sweeter. This sauce is the perfect tangy, spicy counterpoint!
⏱️ 5 min
- 7
Now we serve! Arrange the Crispy Imperial Spring Rolls on a beautiful platter. Garnish generously with fresh chopped cilantro and sliced green onions. For an extra kick and visual appeal, drizzle with some crispy chili oil. Serve immediately with that incredible Royal Dipping Sauce. Bangali fish all fire! Enjoy your Sultan-style feast!
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimCrispy Imperial Spring Rolls, Sultan Style!
For the Sultan's Filling
- 1 pound ground chicken
- 8 ounces shrimp, peeled, deveined, and finely minced
- 2 cups napa cabbage, finely shredded
- 1/2 cup carrots, finely julienned
- 1/4 cup shiitake mushrooms, rehydrated and finely diced
- 1/4 cup green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Lee Kum Kee Oyster Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
- 1/2 teaspoon Chef's Choice MSG, (the 'Yum Yum' secret!)
For the Golden Wrap
- 20 spring roll wrappers, standard size, thawed if frozen
- 1 egg, beaten, for sealing
- 4 cups peanut oil, or other high smoke point oil, for deep frying
For the Royal Dipping Sauce
- 1/4 cup Chin-Su Fish Sauce
- 2 tablespoons granulated sugar
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons water
- 1 clove garlic, minced
- 1 bird's eye chili, thinly sliced (or more, if you dare!)
For the Garnish
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- as needed crispy chili oil, for drizzling
Instructions
- 1
Alright, Sultan's feast starts here! First, let's get that royal filling ready. In a large mixing bowl, combine the ground chicken, minced shrimp, shredded napa cabbage, julienned carrots, diced shiitake mushrooms, sliced green onions, minced garlic, and grated ginger. Get in there with your hands, mix it all up like you mean it!
⏱️ 5 min - 2
Now for the flavor bomb! Add the Lee Kum Kee Oyster Sauce, light soy sauce, sesame oil, white pepper, cornstarch, and that secret weapon, Chef's Choice MSG – the 'Yum Yum' factor! Mix everything thoroughly until well combined. This is where the magic happens, building those layers of umami!
⏱️ 5 min - 3
Time to wrap these bad boys! Lay a spring roll wrapper on a clean surface with a corner pointing towards you. Place about 2 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, then fold in the side corners like an envelope. Roll it up tightly, sealing the top corner with a dab of beaten egg. Repeat until all the filling is gone. Boom! Perfect little parcels of deliciousness!
⏱️ 15 min - 4
Let's get that oil screaming hot! In your wok or a deep pot, heat the peanut oil to 350°F. We're looking for that perfect sizzle, that golden crisp. Don't overcrowd the pot, cook these in batches, my friends!
⏱️ 5 min•🌡️ 350 - 5
Carefully lower the spring rolls into the hot oil. Fry them for about 3-5 minutes, turning occasionally, until they are gloriously golden brown and crispy all over. This is where they transform into Gorengan Sultan – crispy perfection! Use a spider or slotted spoon to remove them, letting any excess oil drain on a wire rack lined with paper towels. Keep them warm while you fry the rest.
⏱️ 10 min•🌡️ 350 - 6
While those beauties are frying, whip up the Royal Dipping Sauce! In a small bowl, whisk together the Chin-Su Fish Sauce, granulated sugar, fresh lime juice, water, minced garlic, and sliced bird's eye chili. Taste and adjust – maybe a little more chili if you're feeling spicy, a little more sugar if you want it sweeter. This sauce is the perfect tangy, spicy counterpoint!
⏱️ 5 min - 7
Now we serve! Arrange the Crispy Imperial Spring Rolls on a beautiful platter. Garnish generously with fresh chopped cilantro and sliced green onions. For an extra kick and visual appeal, drizzle with some crispy chili oil. Serve immediately with that incredible Royal Dipping Sauce. Bangali fish all fire! Enjoy your Sultan-style feast!