Miniature spring rolls
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Dried black mushrooms | |
| 2 | ounces | Dried bean thread noodles |
| 1 | small | Carrot -- julienned |
| 1 | cup | Napa cabbage -- thinly |
| 2 | tablespoons | Chicken broth |
| 1 | tablespoon | Oyster sauce |
| ½ | teaspoon | Sesame oil |
| 2 | teaspoons | Cornstarch |
| Sliced | ||
| 3 | Green onion -- sliced | |
| ½ | pounds | Boneless skinless chicken |
| Breasts | ||
| ¼ | teaspoon | Chinese five spice |
| 1 | tablespoon | Oil -- for frying |
| 12 | Spring roll wrappers | |
| Oil -- for deep frying | ||
Directions
FILLING
MARINADE
Soak mushrooms in warm water to cover until softened, about 15 minutes, drain. Trim stems and thinly slice caps. Soak bean threads in warm water to cover until softened, about 15 minutes; drain. Cut bean thread noodles into 4" lengths. Combine mushrooms and bean thread noodles in a bowl and add remaining filling ingredients; mix well. Cut chicken into thin slices then cut slices into thin strips.
Combine marinade ingredients in a bowl. Add chicken and stir to coat.
Let stand for 10 minutes. Place a wok over high heat until hot. Add 1 tbsp oil, swirling to coat sides. Add chicken and stir-fry for 30 seconds. Remove the chicken mixture to a bowl and let cool. To make each spring roll, place a triangular wrapper on work surface with long side facing you; keep remaining wrappers covered to prevent drying. Place 2 tbsp filling in a band along base of wrapper. Fold bottom over filling, then fold in left and right sides. Brush edges with water and roll up to completely enclose filling. Heat oil in a wok to 360. Deep-fry springrolls, a few at a time, and cook, turning occasionally, until golden brown, about 3 minutes. Remove and drain on paper towels.
Recipe By : Culinary Journey Through China From: Meg Antczak Date: 11-29-95 (12:27) (159) Fido: Cooking