Spring Rolls

"A simple appetizer and favorite of the family. Recipe from step by step chinese cooking with my lessons learned applied."
 
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Ready In:
50mins
Ingredients:
11
Yields:
24 rolls
Serves:
6
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ingredients

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directions

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

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