Macau Phoenix Rolls
Golden crispy rolls filled with succulent shrimp and chicken, offering a burst of Macau flavor in every crunchy bite.
Ingredients
12 items- Shrimp 200 g
- Chicken breast 150 g
- Carrot 50 g
- Dried shiitake mushrooms 3
- Spring roll wrappers 12
- Egg 1
- Salt 1/2 tsp
- White pepper 1/4 tsp
- Cooking wine 1 tbsp
- Soy sauce 1 tbsp
- Cornstarch 1 tbsp
- Oil for deep-frying as needed
Nutrition
Steps （6 steps）
Combine shrimp and diced chicken in a bowl. Add salt, white pepper, cooking wine, soy sauce, and cornstarch. Mix well and marinate for 15 minutes.
Julienne carrot; slice soaked shiitake mushrooms.
Heat a pan over medium heat with 1 tbsp oil. Sauté mushroom and carrot for 1 minute. Turn to high heat, add marinated meat, stir-fry until cooked, about 2 minutes. Remove and let cool.
Lay a spring roll wrapper, place filling, roll up, and seal the edge with beaten egg. Repeat for all.
Heat oil in a deep pot to 170°C (bubbles around chopsticks). Deep-fry rolls over medium heat until golden crispy, about 3-4 minutes, flipping once. Drain.
Drain excess oil on paper towels, plate, and serve with sweet chili sauce or Thai chili sauce.
Tips
Maintain medium heat for even cooking; the rolls should be crunchy outside and tender inside. Serve with sweet chili sauce for best flavor.
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