Miniature Spring Rolls

Recipe Ingredients

		Filling
3		Dried black mushrooms
2 oz	56g	Dried bean thread noodles or dried rice stick noodles
1		Carrot - julienne (small)
1 cup	237ml	Thinly sliced napa cabbage
3		Green onions - sliced
1/2 lb	227g / 8oz	Boneless chicken or pork
		Marinade
2 tablespoons	30ml	Chicken broth
1 tablespoon	15ml	Oyster flavored sauce
1/2 teaspoon	2.5ml	Sesame oil
2 teaspoons	10ml	Cornstarch
1/4 teaspoon	1.3ml	Chinese five-spice
1 tablespoon	15ml	Cooking oil
12		Spring roll or egg roll wrappers - cut in half diagonally
		Cooking oil for deep-frying

Recipe Instructions

l. Soak mushrooms in warm water 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-inch lengths. Combine mushrooms and bean thread noodles in a bowl and add remaining filling ingredients; mix well.

2. 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.

3. Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add chicken and stir-fry for 1-1/2 minutes. Add filling ingredients and stir-fry for 30 seconds. Remove the chicken mixture to a bowl and let cool.

4. 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 tablespoons 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.

5. Heat oil in a wok to 360F. Deep-fry spring rolls, a few at a time, and cook, turning occasionally, until golden brown, about 3 minutes. Remove and drain on paper towels.

Makes 24

Notes: by Martin Yan

Originally a Shanghai specialty, spring rolls are served in many parts of China on the first day of spring, which is also the Chinese New Year. Here's an easy way to miniaturized them for a year-round appetizer.

Source:
Patty Ann Spalding

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