TOTAL TIME:55 min

Prep:20 min
Inactive Prep:30 min
Cook:5 min
 
YIELD:6 large or 12 small spring rolls
INGREDIENTS
 Filling
 1 tablespoon groundnut oil ( peanut)
 1 (7 ounce) skinless chicken breast,
cut into pea-sized pieces
 4 dried Chinese mushrooms or
dried shitake mushrooms or
dried porcini mushrooms, reconstituted
in hot water for 20 minutes, drained
and finely chopped
 1 tablespoon light soy sauce
 1 tablespoon five-spice powder
 1 teaspoon freshly grated ginger
 3 ounces bean sprouts
 2 large spring onions, finely sliced
lengthwise
  1 small carrot, julienned
 1 tablespoon oyster sauce
 1/2 tablespoon light soy sauce
 Sea salt and freshly cracked white
pepper
 Spring Rolls
 12 large or 24 small spring roll
wrappers, thawed, if frozen
 1 tablespoon cornstarch, blended
with 1 tablespoon hot water
 Groundnut oil, for frying
DIRECTIONS
For the filling:
Heat a wok over high heat, and
pour in the groundnut oil. Add the
chicken pieces, and reconstituted
mushrooms, and stir-fry for 1 to 2
minutes, then season with the
soy sauce and five-spice powder.
Remove the contents from the
wok, and set them aside to cool
for 10 minutes. Clean the wok.
Add the ginger, bean sprouts,
spring onions, and carrot to a
bowl. Then, add the chicken and
mushrooms, the oyster, and soy
sauces and stir to mix. Season
with sea salt, and black pepper,
to taste.
For the spring rolls:
Take 2 spring roll wrappers and
lay 1 on top of the other Cook's
Note: The extra thickness will
prevent the skin from breaking.
Spoon 2 tablespoons of the filling
in the center of the wrapper.
Brush each corner with the
blended cornstarch slurry. Bring
the 2 opposite side corners of the
wrapper together and, keeping
your finger on those edges, bring
the bottom corner up towards the
middle, then roll the pastry with
the filling towards the top corner.
Tuck the top edge in, and seal it
with the cornstarch slurry.
Repeat until the remaining
ingredients are used up. Place
the spring rolls in the refrigerator
to chill until ready to fry.
Heat a wok or heavy-bottomed
pan over a high heat, and fill it to
a quarter of its depth with
enough groundnut oil. Cook's
Note: Ensure your wok is stable
before deep-frying.
Heat the oil to 350 degrees F, or
until a cube of bread dropped in
it turns golden brown in 15
seconds.
Deep fry the spring rolls until
golden brown, turning frequently,
and then transfer them, using a
slotted spoon, to drain on an
absorbent kitchen towel.