Spring Rolls With Shrimp And Chicken Filling

Recipe Ingredients

3 tablespoons	45ml	Oil - for frying
2		Fresh ginger root - size of a quarter
1		Garlic - crush and peel
6 oz	170g	Fresh shrimp - shelled and deviened
1/2		Egg white
8		Chinese dried mushrooms - soak until spongy
6		Water chestnuts - sliced
3 cups	480g / 16oz	Fresh bean sprouts
1 cup	237ml	Bamboo shoots - shredded
2		Scallions - cut in 1 1/2" lengths then, shredded
		Chicken mixture - blanched
8 oz	227g	Chicken breasts without skin - boneless, matchstick
1 teaspoon	5ml	Cornstarch
1/4 teaspoon	1.3ml	Sugar
1/2		Egg white
		Sauce mixture - mix in bowl
1 tablespoon	15ml	Black soy sauce
2 tablespoons	30ml	Thin soy sauce
1 tablespoon	15ml	Sesame oil - (oriental variety)
1 teaspoon	5ml	Cornstarch
1 tablespoon	15ml	Water
3/4 teaspoon	3.8ml	Salt - if desired
20		Spring roll skins - or egg roll skins
1		Egg yolk
4 cups	948ml	Oil - for frying
		Plum sauce dip
		Mustard-oil dip
		Soy-vinegar dip

Recipe Instructions

1. Heat wok over high heat. Swirl in 3 T of oil for stir-frying. When oil is hot, slightly brown ginger and garlic and then discard them. Add shrimp mixture. Stir-fry briefly until shrimp just turn whitish (less than 20 seconds). Remove with a drainer; press shrimp with a spoon to drain oil back into wok. Put shrimp in bowl.

2. Reheat oil remaining in wok over medium heat, add mushrooms. Stir-fry for about 15 seconds to draw out their flavor. Add water chestnuts, bean sprouts, bamboo shoots and scallions. Stir-fry for 20 seconds. Add chicken mixture. Mix well. Stir in sauce mixture and return shrimp to wok. Stir-fry for 15 seconds or until chicken in thoroughly hot. Put on a plate to cool in refrigerator before wrapping.

3. Use 2-3 Tablespoons of filling for each wrapper. Moisten edges with water if using egg roll skins; use egg yolk if using spring roll skins. Wrap one corner of the wrapper over the filling. Roll up part of the wrapper then fold the sides in and continue wrapping. Seal the edge by pressing gently. Be careful not to push hard or use lots of liquid. This creates tears in the egg roll which then absorb lots of oil when deep frying.

4. Heat about 4 cups oil in wok to deep-fry temperature. Deep-fry until skins are golden brown. Drain on baking rack placed over paper towels. Serve hot with dip of choice

Source:
Classic Chinese Cooking by Mai Leung pp.34-36

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