Slice chicken into short narrow strips. Peel and finely chop ginger and garlic. Finely chop spring onions De-seed red pepper and dice finely. Heat 1 tbsp oil in frying pan. Fry garlic and ginger for 1 minute. Add in chicken. Fry until whitened. Add in spring onion and red pepper. Stir-fry for 2 minutes. Add in sherry, soy sauce, oyster sauce, sesame oil, salt and pepper. Stir-fry for 2 minutes. Cool. Beat egg. Sprinkle baking tray with cornflour. Take 1 sheet of rice paper. Brush with a little beaten egg Top with another sheet of rice paper. Place a tbsp of the chicken mixture in the centre of the layered sheets. Brush edges with beaten egg. Fold edges over chicken. Brush with egg and roll tightly into a parcel. Place on cornfloured baking tray. Repeat process, making 14 parcels. Heat oil in a wok or deep frying pan. Deep-fry the parcels in batches till golden-brown. Remove with slotted spoon. Drain on kitchen paper. Serve warm with soy and chilli dipping sauces. NOTES : Makes 14 Recipe by: Teletext (Ch4)
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 121 (25%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 343.5mg||106 %|
|Sodium 1137.8mg||39 %|
|Potassium 857.8mg||23 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 22.8g|
|Protein 61.4g||88 %|
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Calories per serving: 479
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