- 1 packet of spring roll pastry
- 450 g of ground chicken
- 150 g of finely sliced cabbage
- 150 g of soybean sprout
- 150 g of finely sliced bamboo shoot
- 150 g of grated carrot
- 2 shallots or 1 medium onion, chopped finely
- 2 tablespoons of soy sauce
- 4 tablespoons of oyster sauce
- 1 tablespoon of cornstarch
- 3 chopped garlic cloves
- 1 piece of chopped ginger
- salt and pepper
For the batter:
- 250 g of flour
- 380 ml of water
- a pinch of yellow food coloring
- oil for frying
Marinate for 20 minutes the ground chicken with ginger, garlic, salt, pepper, 2 tablespoons oyster sauce and cornstarch. In another bowl marinate carrots, cabbage, soybean sprouts and bamboo shoots with 2 tablespoons of oyster sauce and 2 tablespoons of soy sauce for 30 minutes.
Heat a pan and cook the chicken with the chopped shallot. Once cooked put the chicken in a bowl and set aside. In the same pan, fry the vegetables for 3 minutes: the vegetables should not be overcooked and must remain crispy, reserve in a bowl
Take a square and place a some vegetables with a fork to avoid wetting too much the spring roll sheet with the sauce then add some chicken and fold it following the pictures below. Glue the two end with water. Continue with remaining pastry and filling, I had arround 45 hakien at the end.
Prepare the batter with water, flour and food coloring and let stand.
Heat a frying pan with a little oil and sear quickly the hakiens on every side and set aside. Then move the hakiens in the batter and fry in hot oil bath. Leave to drain the excess of oil on paper towels and serve them cut with some chili sauce.