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Fried Spring Rolls with Dipping Sauce

Source of Recipe


Ladies' Home Journal, Recipes 2000






List of Ingredients



• -- Dipping Sauce --
  
• 3 Tbsp Asian fish sauce
  
• 2 small jalapeno chiles, seeded and minced
  
• 2 Tbsp chopped fresh cilantro
  
• 2 Tbsp fresh lime juice
  
• 2 Tbsp lite soy sauce
  
• 1-1/2 tsp sugar
  
• .
  
• -- Filling --
  
• 1 boneless, skinless chicken thigh
  
• 1/2 tsp minced garlic
  
• 1 tsp peanut or vegetable oil
  
• 1/4 lb. shiitake or white mushrooms, stems removed and thinly sliced
  
• 1 Tbsp dry sherry
  
• 1 Tbsp lite soy sauce
  
• 1/4 tsp sugar
  
• 1/8 tsp red pepper flakes
  
• 3 ounces snow peas, cut into thin slices
  
• 3 Tbsp minced yellow bell pepper
  
• 2 Tbsp thinly sliced green onion
  
• 2 Tbsp flour
  
• 4 tsp water
  
• .
  
• 24 wonton wrappers
  
• 3 Tbsp peanut or vegetable oil, divided
  






Instructions



1. Make dipping sauce: Combine all of the dipping sauce ingredients in a small bowl. Set aside.
   
   
2. Make filling: Chop chicken; toss with garlic and 1/4 teaspoon salt on a cutting board.
   
   
3. Heat a large nonstick skillet 2 minutes, until hot, over high heat. Add chicken, breaking pieces apart with a spoon, and cook 1-1/2 to 2 minutes, just until no longer pink. Transfer to a medium bowl.
   
   
4. Add oil and mushrooms to same skillet. Cook 3 minutes, stirring, until lightly browned and tender. Add sherry, soy sauce, sugar and red pepper flakes; allow mixture to bubble 5 seconds. Transfer mixture to bowl with chicken; cool. Stir in snow peas, bell pepper, and green onion. Wipe out skillet.
   
   
5. Stir flour and water together in a cup to form a flour paste. Arrange 4 wonton wrappers 1 inch apart on a work surface. (Keep remaining wrappers covered with a clean kitchen towel.) Spoon one level tablespoon of filling toward 1 corner of each wrapper; lift corner with filling up over filling to center of square. Moisten edges with flour paste; fold in sides, leaving opposite corner open like an envelope flap. Roll up into a 2-inch long roll. Set aside on a sheet of waxed paper. Repeat with 3 more wonton wrappers. Then repeat process with remaining wrappers and filling, making 4 at a time.
   
   
6. Heat oven to 200 degrees (F). Line a cookie sheet with paper towels. Heat 1 tablespoon oil in same skillet over medium heat. Add 8 spring rolls and cook, turning occasionally, 3 minutes, until browned on all sides. Drain on paper towels and keep warm in oven. Repeat process with remaining oil and spring rolls.
   
   Transfer to a large serving plate. Serve warm with dipping sauce.
   
   Makes 24 rolls.