Spring Roll, Chicken Fingers, Boneless Ribs And Crab Rangoon Recipe

Prepare filling

Heat 1 tbs vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and ginger and stir-fry 30 seconds until fragrant. Add shredded cabbage, julienned carrot and bean sprouts; stir-fry 2–3 minutes until slightly softened but still crisp.

Stir in sliced scallions, soy sauce, sesame oil, salt and white pepper. Mix cornstarch slurry (2 tsp cornstarch + 2 tsp water) and add to the pan; cook 30–60 seconds until filling is glossy and any excess moisture is bound. Remove from heat and cool 10 minutes.

Assemble rolls: place a spring roll wrapper on a clean surface with one corner facing you. Spoon 2–3 tbs filling near the corner, fold corner over filling, fold the two side corners in, then roll tightly toward the opposite corner. Seal edge with a little cornstarch slurry. Repeat with remaining wrappers and filling.

Fry: Heat about 1–2 inches of vegetable oil in a heavy skillet to 350°F (175°C). Fry rolls in batches 2–3 minutes per side until golden and crisp. Drain on paper towels. Serve warm with sweet chili sauce.

Marinate and bread

Place chicken strips in a bowl and pour buttermilk over them. Cover and refrigerate 20–30 minutes (or up to 2 hours). Meanwhile whisk flour, cornstarch, paprika, garlic powder, onion powder, salt and black pepper in a shallow dish. Beat the egg in a second shallow dish.

Working with one strip at a time, dredge chicken in the flour mixture, dip in beaten egg, then dredge again in the flour mixture for a thick crust. Set on a rack while oil heats.

Fry

Heat 1–1.5 inches of vegetable oil in a heavy skillet to 350°F (175°C). Fry chicken fingers in batches 3–5 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels. Keep warm in a 200°F (95°C) oven if needed. Serve with plum sauce or honey mustard.

Marinate

In a bowl combine soy sauce, hoisin, honey, rice vinegar, minced garlic, minced ginger and five-spice powder. Add pork pieces, toss to coat, and marinate at least 30 minutes (or up to 4 hours refrigerated).

Remove pork from marinade (reserve marinade). Pat pork lightly dry and toss in 1/4 cup cornstarch to coat evenly.

Cook

Heat vegetable oil in a skillet over medium-high heat. Fry pork pieces in batches 3–5 minutes until crusted and browned on all sides. Transfer to a plate lined with paper towels to drain.

Pour reserved marinade into a small saucepan and bring to a simmer. If too thin, mix 1 tbs water with 1 tsp cornstarch and stir into the simmering sauce to thicken slightly. Return fried pork to the skillet, add the sauce and toss over medium heat 1–2 minutes until glazed. Remove and serve hot with extra sauce on the side.

Make filling

In a medium bowl, combine chopped crab meat, softened cream cheese, sliced scallions, soy sauce and garlic powder. Mix until smooth and evenly combined.

Assemble

Place a wonton wrapper on a clean surface. Spoon about 1 rounded teaspoon of filling into the center. Lightly moisten the edges with beaten egg wash. Fold wrapper into a triangle or bring all four corners together and pinch to seal, leaving a little air pocket if desired. Ensure seals are tight to avoid leaking.

Fry

Heat oil in a deep pot or skillet to 350°F (175°C). Fry rangoon in batches 2–3 minutes until golden brown and puffed. Remove with a slotted spoon and drain on paper towels. Serve warm with sweet chili or plum sauce.

Arrange sweet chili sauce, soy sauce, and plum or hoisin sauce in small dishes. Serve mustard on the side for the ribs if desired. Warm sauces slightly if preferred.