1 tablespoon groundnut oil (peanut)
1 (7 ounce) skinless chicken breast, cut into pea-sized pieces
4 dried Chinese mushrooms or dried shitake mushrooms or dried porcini mushrooms, reconstituted in hot water for 20 minutes, drained and finely chopped
1 tablespoon light soy sauce
1 tablespoon five-spice powder
1 teaspoon freshly grated ginger
3 ounces bean sprouts
2 large spring onions, finely sliced lengthwise
1 small carrot, julienned
1 tablespoon oyster sauce
1/2 tablespoon light soy sauce
Sea salt and freshly cracked white pepper
12 large or 24 small spring roll wrappers, thawed, if frozen
1 tablespoon cornstarch, blended with 1 tablespoon hot water
Groundnut oil, for frying
Ensure your wok is stable before deep-frying. For a vegetarian option, substitute the chicken with mushrooms, and use a vegetarian oyster sauce. This recipe would also be great with duck. Check to see if your spring roll wrappers can be eaten raw; there is a brand available which is made from coconut oil and salt.
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