Email to Cat      

Chinese: Miniature Spring Rolls

Source of Recipe


From "Martin Yan's Culinary Journey Through China"






List of Ingredients



• -- Filling --
  
• 3 dried black mushrooms
  
• 2 ounces dried bean thread noodles or dried rice stick noodles
  
• 1 small carrot, julienned
  
• 1 cup thinly sliced napa cabbage
  
• 3 green onions, sliced
  
• 1/2 lb. boneless chicken or pork
  
• .
  
• -- Marinade --
  
• 2 Tbsp chicken broth
  
• 1 Tbsp oyster sauce
  
• 1/2 tsp sesame oil
  
• 2 tsp cornstarch
  
• 1/4 tsp Chinese five-spice
  
• .
  
• 1 Tbsp cooking oil
  
• 12 spring roll or egg roll wrappers, cut in half diagonally
  
• Cooking oil for deep-frying
  






Instructions



1. 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-inch lengths. Combine mushrooms and bean thread noodles in a bowl and add remaining filling ingredients; mix well.
   
   
2. Cut chicken into thin slices and 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 360º F. 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