Spring Rolls

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

• Ready In: 50 mins
• Serves: 6
• Yields: 24 rolls

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

Directions

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.