'GMA' Lunch Break: Buddakan Chef Brian Ray's Cantonese Spring Rolls
Celebrate the Chinese New Year
"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.
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.
Main Ingredients: chicken, shrimp, garlic, napa cabbage, spring roll wrapper sheets
Course: Appetizer/Starter, Dinner, Lunch, Main Course, Party Platter