1 cup chicken breast fillets (chopped into small pieces)
4 dried Shiitake mushrooms (soaked in hot water for 20 minutes, drained and finely chopped)
1 tbsp. soy sauce
1 tbsp. Chinese five-spice powder
1 tsp. ginger (grated)
1/4 cup bean sprouts
2 large spring onions (finely sliced)
1 small carrot (julienned)
1 tbsp. oyster sauce
1/2 tbsp. soy sauce
ground white pepper
1 tbsp. sunflower oil, plus extra for deep-frying
rice paper wrapper (10 -14 pcs.)
Heat a wok until smoking and add 1 tbsp. of oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with 1 tbsp. soy sauce and five-spice powder, remove from the wok and set aside to cool.
Wipe the wok clean with kitchen paper. In a bowl combine ginger, bean sprouts, spring onions and carrot, then add the chicken and mushrooms and season with the oyster sauce, 1/2 tbsp. soy sauce, sea salt and ground white pepper. Stir well to combine.
Gently moisten wrapping paper. Add filling (around 2 tbsp. per wrapper) and roll.
Heat the wok over a high heat and fill the wok to a 1/4 of its depth with oil. Gently lower the spring rolls in and deep-fry for 2-3 minutes, or until golden-brown. Drain on kitchen paper.
Ok they are not a winner when you look at their presentation side. Anyhow we were licking our fingers after every bite.