12 spring rolls
75g bamboo shoots
50g water chestnuts
1 small onion
3 dried black mushrooms
150g chicken breast
2 tbsp Soy sauce
1 tbsp rice wine (or white wine)
1 tbsp corn starch diluted in 2 tbsp water
1 egg yolk beaten
Chinese "5 spices"
12 spring roll sheets -> sold frozen in Asian shops
Tip !!! It’s possible to use filo (brick) pastry sheets instead
1) Thinly chop all the bamboo shoots, water chestnuts and the onion. Put the dry mushrooms in cold water for 30 minutes than thinly chop. Cut the chicken into small bits.
2) Heat a large pan with sunflower oil. Fry the chicken bits for 5/10 min on high heat then add all the veg. Fry for 2 min then add the soy sauce, the (rice) wine and diluted corn starch. Sprinkle with some 5 spices & pepper. Leave it to cool.
3) Spread one spring roll sheet (See picture in the gallery, shows you how to do it). Put 1 big spoon of the preparation on the sheet near the bottom. Start to roll, then fold the sides. Roll again and spread some egg yolk on the top before completing the roll to ‘glue’ it.
4) Deep fry in a large portion of frying oil. Dipping sauces ? Goes well with sweet & sour (chili) sauce.
Tip : Prepare them in large amounts, portion them and freeze them !