| China; Spring Rolls with Chicken | Foreign Cookery |
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20 spring roll wrappers
2 1/2 cups cooked (boiled)chicken,chopped 2 tbsp. light soya 1 pkg. bean sprouts,cleaned 1 can bamboo shoots,shredded 4 black mushrooms cut into strips 3 scallion stalks,minced 1 cup shredded cabbage |
1/2 cup shredded celery
1/2 cup+ small shrimp,minced salt and pepper 3 tbsp. oil 2 tbsp. light soya sauce pepper 2 tbsp. cornstarch + 4 tbsp. water peanut oil for deep frying. |
Marinate chicken in 2 tbsp. soya sauce for 1 hour. Soak mushrooms in water for 1 hour.Prepare other ingredients. Heat wok or fry pan and add oil. Stir fry onion,bamboo shoots, mushroom,celery and cabbage for a few minutes. Add shrimp and chicken and stir fry for a few minutes.Add light soya sauce and salt. Mix well and cover for 2 or 3 m inutes. Uncover and add bean sprouts;add the cornstarch mix. Toss quickly, remove from pan and cool.
Place 2 tbsp. of filling on each wrapper(Seal with flour-water mix)
Heat oil to 365F and deep fry for 5 or 6 minutes or until golden. Drain on paper towels and serve.