Spring Rolls

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• 1 spring roll wrappers (1 package large)
• 2 mushrooms (either dried chinese, or crimean)
• 4 ounces boneless skinless chicken breasts, chopped
• 2 green onions, chopped
• 4 ounces canned bamboo shoots, chopped
• 1/2 red bell pepper, chopped
• 4 ounces bean sprouts, chopped
• 2 tablespoons cooking oil
• 1 tablespoon dark soy sauce
• 1/2 teaspoon sugar
• oil, for deep-fat frying

Recipe

• 1 separate wrappers and cut each into 4 squares. i do these one at a time when i am ready to fill wrappers. you can substitute spring roll wrappers with egg roll wrappers. tastes the same, appearance is a little different.
• 2 mushrooms - dry, remove stems and cut caps into this strips or chop. set to side.
• 3 finely chop - onions, bamboo shoots, pepper, chicken and bean sprouts. (i chop each and put to side).
• 4 in skillet, with 2 tablesppons of oil, cook chicken, onions, bamboo shoots, pepper and mushrooms till chicken is no longer pink.
• 5 add bean sprouts and cook for 30 seconds more.
• 6 stir in soy sauce and sugar, then set to side in skillet to cool.
• 7 take large wrapper and cut into 4 squares. laying square like a diamond, place a spoonful of mixture on the wrapper and fold one point over it. fold in the other two side points, then roll up towards the last point forming a log. moisten last point with water and press to seal.
• 8 deep-fry spring rolls, a few at a time, in hot oil (375° ) till golden brown. drain on paper towels. serve with plum, duck, soy, mustard or spicy sauces as desired.