Recipe

Spring Rolls Recipe

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Ingredients

Directions

Step #1 Soak black mushrooms in hot water to cover 15 mins; drain.
Step #2 Chop & set aside.
Step #3 Chop bamboo shoots, & set aside.
Step #4 Cut chicken into 1/4-inch-thick strips; toss with 1/4 c soy sauce & 1 tbsp cornstarch.
Step #5 Heat 1/4 c peanut oil in a Dutch oven or wok at medium-high heat 2 mins.
Step #6 Add chicken; stir-fry 5 mins or until done.
Step #7 Remove from Dutch oven, & chop.
Step #8 Stir together 2 tbsps soy sauce, salt, 1 tbsp sesame oil, & pepper.
Step #9 Add to skillet with mushrooms, & bean sprouts, bamboo shoots, & stir-fry 2 mins.
Step #10 Stir together cornstarch & 2 tbsps water until smooth.
Step #11 Stir chicken & cornstarch mixture into mushroom mixture, & stir-fry 2 mins or until thickened.
Step #12 Remove from heat.
Step #13 Spoon about 1/3 c chicken mixture onto center of each wrapper.
Step #14 Fold 1 corner over filling.
Step #15 Fold both adjacent corners over filling.
Step #16 Stir together egg & 2 tbsps water; brush remaining corner with egg mixture.
Step #17 Roll up, starting at opposite filled side; press edges of brushed corner to seal.
Step #18 Pour vegetable oil to a depth of 4 inches in Dutch oven or wok; heat to 375°.
Step #19 Fry rolls, a few at a time, 1 to 2 mins on each side or until golden, & drain on paper towels.
Step #20 Serve as soon as possible with sweet-and-sour sauce.
Enjoy the Spring Rolls recipe

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