Spring Rolls

Makes about 24


Ingredients:

1 pkt large spring roll wrappers
2 dried Chinese black mushrooms, soaked
120g skinless chicken breast
2 tbsp vegetable oil
2 spring onions, finely chopped
100g bamboo shoots, chopped
½ red capsicum, chopped
120g bean sprouts, chopped
1 tbsp dark soy sauce
½ tsp sugar
vegetable oil, extra, for deep frying


Method:

1. Separate wrappers. Cut each into 4 squares and cover with a cloth until needed.
2. Squeeze water from mushrooms, trim away stems, then shred finely. Cut chicken into small shreds.
3. Heat oil in a frying pan and cook chicken, mushrooms, spring onions, bamboo shoots and capsicum unitl the chicken turns white. Add the bean sprouts and cook briefly. Stir in soy sauce and sugar. Cool.
4. Place a spoonful of the filling on a wrapper and fold one point over it. Fold in the two side points, then roll up towards the last point, forming a log shape. Dip the end in water to stick down.
5. Deep-fry in moderately hot oil until pastry is golden. Drain and serve at once with plum sauce.