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Chinese Spring Rolls
Ingredients: Spring Roll Skins - 8

Thinly Sliced Chicken , Cut Into Thin Strips - 2 Oz.

Mixture A: -



Soy Sauce And Cornstarch - 1 Tsp

Grain Of Pepper - Few

Dried Large Chinese Mushrooms, Soaked In Water And Drained. Cut Into Strips. - 2

Boiled Bamboo Shoots, Cut Into Strips - 50gms

Cabbage Leaves, Cut Into Strips - 2

Salt Flour-And-Water Paste Oil For Deep Frying Plus - ½ Tsp

More Oil - 3 Tbsp

Directions...

1. Combine the chicken and Mixture A. Let sit for 15 minutes.
2. Heat 3 tbsp of the oil in a wok, and stir-fry the chicken briefly. Remove.
3. Heat the remaining 1 tbsp oil, add the salt. Stir fry the vegetables, then mix in the chicken. Turn off the heat and let the filling cool thoroughly.
4. Place some of the filling a little above the center of each spring roll skin. Fold the upper edge over the filling, turn in the 2 sides, and roll it down to the bottom.
5. Brush the bottom edge with the flour-and-water paste to seal it thoroughly. Heat the deep-frying oil over moderate heat.
6. Deep-fry the spring rolls until golden. Turn them frequently. Serve immediately with table seasonings. .