Spring Rolls

Southern Living
Spring Rolls Recipe
18 rolls


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1 (1/2-ounce) package dried black mushrooms
1 (8-ounce) can bamboo shoots, drained
4 skinned and boned chicken breast halves
1/4 cup lite soy sauce
1 tablespoon cornstarch
1/4 cup peanut or vegetable oil
2 tablespoons lite soy sauce
1 tablespoon sesame oil
1/4 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) package bean sprouts
1 tablespoon cornstarch
2 tablespoons water
1 (16-ounce) package spring or egg roll wrappers
1 large egg
2 tablespoons water
6 cups vegetable oil
Sweet-and-sour sauce


Soak black mushrooms in hot water to cover 15 minutes; drain. Chop and set aside. Chop bamboo shoots, and set aside.

Cut chicken into 1/4-inch-thick strips; toss with 1/4 cup soy sauce and 1 tablespoon cornstarch.

Heat 1/4 cup peanut oil in a Dutch oven or wok at medium-high heat 2 minutes. Add chicken; stir-fry 5 minutes or until done. Remove from Dutch oven, and chop.

Stir together 2 tablespoons soy sauce, 1 tablespoon sesame oil, salt, and pepper. Add to skillet with mushrooms, bamboo shoots, and bean sprouts, and stir-fry 2 minutes.

Stir together cornstarch and 2 tablespoons water until smooth. Stir chicken and cornstarch mixture into mushroom mixture, and stir-fry 2 minutes or until thickened. Remove from heat.

Spoon about 1/3 cup chicken mixture onto center of each wrapper. Fold 1 corner over filling. Fold both adjacent corners over filling. Stir together egg and 2 tablespoons water; brush remaining corner with egg mixture. Roll up, starting at opposite filled side; press edges of brushed corner to seal.

Pour vegetable oil to a depth of 4 inches in Dutch oven or wok; heat to 375°. Fry rolls, a few at a time, 1 to 2 minutes on each side or until golden, and drain on paper towels. Serve immediately with sweet-and-sour sauce.

Created date

October 2003