So now that the dumpling had been filled and twisted it was then onto making the chicken and shitake mushroom spring rolls!
For the filling
1 tbsp groundnut oil, plus extra for deep frying
200g/7oz skinless chicken breast fillets, chopped into small pea pieces
125g Shitake mushrooms finely chopped
1 tbsp light soy sauce
1 tbsp five–spice powder
1 tsp grated fresh root ginger
75g/3oz bean sprouts
2 large spring onions, finely sliced lengthways
1 small carrot, julienned
1 tbsp oyster sauce
½ tbsp light soy sauce
Sea salt and ground white pepper
For Spring rolls
16 ready made large spring roll wrappers
1 egg yolk, beaten or cornflower mixed with water to make a paste
Sweet Chilli Dip
Heat the wok and add the chicken cook for a couple of minutes, then add the five spice and soy sauce and mushrooms and cook for a few more, removed them from the wok and leave to cool down for at least 10 minutes. I then cooked the carrots for a few minutes as well as I like crunchy carrots but not raw! Add these to the chicken to cool down a bit.
In a bowl mix together the bean sprouts, spring onions, carrots, chicken and mushrooms, add the ginger, soy sauce and oyster sauce, now you have the filling for your spring rolls.
Use two spring roll wrappers as it means that they break when you are cooking them.
Make a diamond shape with the wrappers, add 1 tablespoon of the mixture at the bottom, folder in the corners and then roll up and the dab the edge with egg wash or the cornflower paste. Repeat till all the mixture is gone and then fry for about 4 minutes till golden brown.