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    You are in: Home / Recipes / Spring Rolls Recipe
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    Spring Rolls

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    35 mins

    15 mins

    Kevin L Chef #166548's Note:

    A simple appetizer and favorite of the family. Recipe from step by step chinese cooking with my lessons learned applied.

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    Serves: 6



    Units: US | Metric


    1. 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. 2
      Mushrooms - dry, remove stems and cut caps into this strips or chop. Set to side.
    3. 3
      Finely chop - onions, bamboo shoots, pepper, chicken and bean sprouts. (I chop each and put to side).
    4. 4
      In skillet, with 2 tablesppons of oil, cook chicken, onions, bamboo shoots, pepper and mushrooms till chicken is no longer pink.
    5. 5
      Add bean sprouts and cook for 30 seconds more.
    6. 6
      Stir in soy sauce and sugar, then set to side in skillet to cool.
    7. 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. 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.

    Ratings & Reviews:


    Nutritional Facts for Spring Rolls

    Serving Size: 1 (86 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 85.4
    Calories from Fat 46
    Total Fat 5.2 g
    Saturated Fat 0.7 g
    Cholesterol 12.2 mg
    Sodium 200.5 mg
    Total Carbohydrate 4.5 g
    Dietary Fiber 1.2 g
    Sugars 2.4 g
    Protein 5.9 g

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