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Spring Rolls

Yield 18 rolls


  • 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

How to Make It

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

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

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.