Ingredients with Measurements:
- 1 pound ground chicken
- 1/2 cup tapioca flour
- 1/2 cup all-purpose flour
- 1 egg
- 1/4 cup water
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- 1 package spring roll wrappers
- Oil for frying
Special Equipment Needed:
- Deep fryer or large pot for frying
- Thermometer for monitoring oil temperature
Step-by-Step Instructions:
1. In a large mixing bowl, combine ground chicken, tapioca flour, all-purpose flour, egg, water, garlic, salt, pepper, sugar, baking powder, baking soda, coriander, cumin, turmeric, ginger, cinnamon, and nutmeg. Mix well.
2. Add scallions, cilantro, and peanuts to the mixture. Mix well.
3. Take a spoonful of the mixture and wrap it in a spring roll wrapper. Repeat until all the mixture is used up.
4. Heat oil in a deep fryer or large pot to 350°F.
5. Fry the spring rolls in batches until golden brown, about 3-4 minutes. Drain on paper towels.
6. Serve hot with sweet chili sauce.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 20-25 spring rolls
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 12g
Protein: 8g
Substitutions for ingredients:
- Ground beef or pork can be used instead of chicken.
- Almond flour can be used instead of tapioca flour.
- Cashews or almonds can be used instead of peanuts.
Variations:
- Add shredded carrots or cabbage to the mixture for added texture.
- Use rice paper wrappers instead of spring roll wrappers for a lighter version.
- Serve with a side of peanut sauce for dipping.
Tips and Tricks:
- Make sure the oil is at the right temperature before frying to ensure crispy spring rolls.
- Do not overcrowd the fryer or pot when frying to prevent the spring rolls from sticking together.
- Use a slotted spoon or spider to remove the spring rolls from the oil.
Storage Instructions:
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat spring rolls in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Arrange the spring rolls on a platter with a bowl of sweet chili sauce for dipping.
Garnishes:
Garnish with chopped cilantro or scallions.
Pairings:
Serve with a side of steamed rice and stir-fried vegetables.
Suggested Side Dishes:
- Stir-fried bok choy
- Fried rice
- Vegetable lo mein
Troubleshooting Advice:
- If the spring rolls are not crispy, the oil may not be hot enough.
- If the spring rolls are too greasy, the oil temperature may be too low or the spring rolls may have been fried for too long.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Use a thermometer to monitor the oil temperature and prevent overheating.
Food History:
Batagor is a popular street food in Indonesia that originated in the city of Bandung.
Flavor Profiles:
The spring rolls are savory and slightly spicy, with a hint of sweetness from the sweet chili sauce.
Serving Suggestions:
Serve as an appetizer or snack.
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Region: Indonesian