by Arlene Wright-Correll

Created on: October 16, 2006   Last Updated: August 09, 2008

My Favorite Spring Roll Recipe

When I lived in Australia, I was able to enjoy some of the best Asian food I ever had. Matter of fact upon returning to the USA, it was a year before I could enjoy the Asian food in the Chinese American restaurants.

I love spring rolls as opposed to egg rolls. They are lighter.

Here is a pretty good recipe.

Originally a Shanghai specialty, spring rolls are served in many parts of China on the first day of spring, which is also the Chinese New Year.

Here's an easy way to miniaturized them for a year-round appetizer.

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 pound boneless chicken or pork

Marinade
2 tablespoons chicken broth
1 tablespoon oyster flavored sauce
1/2 teaspoon sesame oil
2 teaspoons cornstarch
1/4 teaspoon Chinese five-spice

1 tablespoon cooking oil
12 spring roll or egg roll wrappers cut in half diagonally
Cooking oil for deep-frying

Directions
l. Soak mushrooms in warm water 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 then 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 360 degree 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
SWEET SAUCE FOR SPRING ROLLS
(This makes enough sauce for about 3 dozen spring rolls)

4 T. sugar
1/4 c. soy sauce
1 c. broth or water
2 T. corn starch
1/4 c. cold water
1 clove garlic, crushed with 1/4 tsp. salt

Combine sugar, soy sauce, and broth. Bring to a boil. Add corn starch
mixed smoothly with the cold water, and stir until the mixture thickens
some. Simmer, stirring for 1 minute. Stir in garlic. Serve any
at temperature.

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