Spring Rolls

Ingredients

• •12 sheets Spring Roll wrappers
• •1 egg, beaten
• •6 cups oil for frying
• •115 grams chicken breast meat
• •115 grams pork
• •140 grams cooked and shelled shrimps
• •60 grams Chinese roast pork
• •6 Chinese dried mushroom, soaked
• •1 cup shredded bamboo shoots
• •170 grams chives
• •Seasoning for chicken
• •2 teaspoons egg whites
• •1/4 teaspoon salt
• •1/2 teaspoon each rice wine and cornstarch
• •sesame oil, pepper and sugar
• •Seasoning for pork:
• •2 tsp light soy sauce
• •1/2 tsp each of rice wine and cornstarch
• •Sesame oil, pepper and sugar
• •Glaze:
• •1/3 cup chicken broth
• •2 teaspoons light soy sauce
• •1 heaping teaspoon of cornstarch

Directions

1. 1Cut pork and chicken into strips. Mix with the seasoning.
2. 2Cut Chinese roast pork and mushroom into strips. Cut bamboo shoots into slices and blanch in boiling water. Cut chives into 5 centimeter lengths.
3. 3To make the filling, pre-fry seasoned chicken and pork in oil.
4. 4Put wok over high flame and add 1 tablespoon oil.
5. 5Add chives and stir fry for a few seconds.
6. 6Add salt to taste, remove and set aside, add 1 tablespoon oil and stir fry the mushrooms, bamboo shoot, and shredded meat.
7. 7Add Chinese roast pork strips and stir fry for a few seconds over high heat, add the glaze and stir well. Remove and leave to cool.
8. 8Mix together all the filling ingredients adding the cooked shrimp and chives.
9. 9To make the wrapping, place a piece of the spring roll pastry on the table at one corner.
10. 10Put 2 tablespoons of the filling in the center of the pastry.
11. 11Fold the nearest corner of the wrapper up covering the filling. Fold the two sides. Finish by rolling away from you. Glue the last corner with the beaten egg.
12. 12To deep fry the spring rolls, put wok over high flame, add oil, when oil is heated to approximately 180 degrees Celsius.
13. 13Use long wooden chopsticks hold on to the spring rolls, one piece at a time in the oil for a few seconds, pinching the fold to prevent from opening, before letting go.
14. 14Fry until golden brown, drain off excess oil in a colander.