Good Morning America Recipes

'GMA' Lunch Break: Buddakan Chef Brian Ray's Cantonese Spring Rolls

Celebrate the Chinese New Year

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Brian Ray, the executive chef at New York City restaurant Buddakan, shared recipes in celebration of the Chinese New Year on the "GMA" Lunch Break live stream.
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Servings:Over 8
Difficulty: Easy
Cook Time: min

"GMA" caught up with chef Brian Ray, the executive chef at New York City restaurant Buddakan, for lunch. In celebration of the Chinese New Year, the chef shared his recipe for Cantonese spring rolls.

Watch the "GMA" Lunch Break live stream on ABCNews.com/live and the GMA Facebook page every Monday, Wednesday and Friday at 12:30 p.m. ET.

Ingredients

  • Filling Ingredients
  • 1 lb Chicken Thigh skinless boneless, ground
  • 2 Tbls Vegetable Oil
  • 2 tsp Garlic, minced
  • 2 tsp Ginger, minced
  • 2 Tbsp Scallion, sliced thin
  • 2 Tbsp Chinese Chives
  • To Taste Red Thai Chili, minced
  • 1 lb Shrimp, 21-25 diced
  • 1 cup Napa Cabbage, large dice
  • ½ cup Black Fungus Mushrooms, soaked
  • ½ cup Jicama, medium dice
  • ¼ cup Low Sodium Soy Sauce
  • ¼ cup Cornstarch
  • ½ cup Bean Sprouts, picked
  • 2 Tbsp Cilantro, chopped
  • 1 Tbsp Salt
  • 1 Tbsp Sesame Oil
  • Additional Ingredients
  • Spring roll wrapper sheets (available in some mass grocers and all Chinese specialty stores – Buddakan uses TYJ brand)
  • Vegetable oil for frying (Buddakan uses soybean oil)
  • Soy sauce, for serving
  • Cooking Directions

    Heat the vegetable oil in a wide flat bottom pan.

    Add the chicken and cook until browned.

    Strain the chicken through a colander, saving the liquid. Return the liquid to the pan.

    Add the garlic, ginger, scallion and chili and cook until aromatic. Add the shrimp. Add the cabbage, mushrooms, jicama and cooked chicken and cook to soften.

    In a small bowl, whisk together the soy sauce and cornstarch. Slowly pour the cornstarch soy mixture into the pan stirring the filling constantly.

    Fold in the cilantro, bean sprouts, sesame oil, and salt.

    Transfer the filling to a flat dish to cool.

    Once the filling is cool, it can be rolled into spring roll sheets.

    Once spring rolls are filled, heat oil to 350 degrees Fahrenheit. Carefully add spring rolls to hot oil.

    Fry a few at a time for 2 to 3 minutes.

    Recipe reprinted with courtesy of Buddakhan.

    Watch the "GMA" Lunch Break live stream on ABCNews.com/live and the GMA Facebook page every Monday, Wednesday and Friday at 12:30 p.m. ET.


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