- 2 tablespoons [30 mL] soy sauce
- 1 teaspoon [5 g] sugar
- 1 teaspoon [5 mL] cornstarch
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 1 large chicken, shredded meat only
- 1/2 cup [125 mL] sliced scallions
- 3/4 cup [190 mL] diced water chestnuts
- 1 cup [250 mL] shredded Chinese cabbage
- 1 package frozen Chinese pea pods, minced
- 2 tablespoons [30 mL] oil
- 1 clove minced garlic
- 1 tablespoon [15 mL] fresh ginger
- Frozen egg roll wrappers, defrosted
- Oil for frying
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- Combine soy sauce, sugar, cornstarch, salt and pepper in a bowl.
- Mix well; set aside.
- Combine scallions, chestnuts, Chinese cabbage and pea pods in a small bowl; toss to mix, set aside.
- Heat 1 tablespoon [15 mL] of oil in a large skillet or a wok.
- Add garlic and ginger.
- Stir and saute for 1 minute.
- Add half the vegetable mixture and stir fry until slightly softened, 30 seconds.
- Push to side of pan.
- Repeat with remaining vegetable mixture, remove from pan.
- Add 1 tablespoon [15 mL] oil to pan.
- Add chicken and stir fry until cooked.
- Return vegetable mixture to pan.
- Pour soy sauce mixture over all, cook, stirring, until thickened, about 1 minute.
- Remove from pan; cool.
- Place 2 tablespoons [30 mL] of filling at lower edge of each wrapper.
- Fold bottom up and roll to cover filling.
- Pour oil into pan, 1/2-inch [1.3 cm] deep.
- Heat oil to 360°F [182°C].
- Fry spring rolls about 2 minutes per side.
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