"chinese" spring rolls
1 tbsp oil
6-10 mushrooms finely chopped
1 small carrot finely chopped
1 1/2 cup bean sprouts
1 cup shredded cabbage
1 small onion finely chopped
1/4 cup chicken broth
2 tbsp oyster sauce
2 tsp sugar
2 tsp cornstarch
1 pkg spring rolls or egg roll wrappers
4 cup oil for frying
plum sauce for dipping
1. Prepare filling:
a) Heat oil in wok. Stir fry vegetables until tender.
b)Combine chicken broth, oyster sauce, sugar and cornstarch. Add to wok and stir fry until sauce thickens.
c)Let filling cool before filling spring rolls. (can refridgerate to speed up)
2. Prepare spring rolls:
a) Position wrapper like a diamond with one point facing you.
b)Place 2 tbsp of filling in a log shape across the bottom, about 2 inches from the lowest corner. Fold the bottom corner over the filling and tuck it behind the filling. Roll the packet up once to secure the filling. Moisten the remaining 3 corners with egg. Fold the left and right corners to the centre and press down to seal, forming an envelope. Finish rolling up, sealing the top corner.
a)Heat 4 cup oil to 360 to 375 degrees. Deep fry the spring rolls, a few at a time, until crisp and golden.
NOTE: Spring rolls may be prepared a few hours ahead and refridgerated, covered with a plastic wrap until ready to cook. Make sure they don't touch each other or they will stick together. You can also freeze them BEFORE they're fried. Just make sure to freeze them on a flat surface so they're not touching. Once they're frozen, you can transfer them into a sealable container. When you want to use them take them out and put them in a single layer so that they're not touching as they thaw.