Spring Rolls

Spring Rolls
Photo by www.myrecipes.com

Ingredients

  • Sweet-and-sour sauce
  • 2 tablespoons water
  • 6 cups vegetable oil
  • ¼ cup lite soy sauce
  • 1 tablespoon cornstarch
  • ¼ cup peanut or vegetable oil
  • 1 tablespoon sesame oil
  • + 11 more ingredients
    • ¼ teaspoon salt
    • 4 skinned and boned chicken breast halves
    • 1 (1/2-ounce) package dried black mushrooms
    • 1 (8-ounce) can bamboo shoots, drained
    • 2 tablespoons water
    • 1 large egg
    • ½ teaspoon pepper
    • 1 (8-ounce) package bean sprouts
    • 1 tablespoon cornstarch
    • 2 tablespoons lite soy sauce
    • 1 (16-ounce) package spring or egg roll wrappers

Soak black mushrooms in hot water to cover 15 minutes; drain. Chop and set aside. Chop bamboo shoots, and set aside. Cut chicken into 1/4-inch-thick strips; toss with 1/4 cup soy sauce and 1 tablespoon cornstarch. Heat 1/4 cup peanut oil in a Dutch oven or wok at medium-high heat 2 minutes. Add c...

View full recipe at My Recipes

Comments

Variations on Spring Rolls

  • Spring Rolls
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    • 1 tablespoon vegetable oil
    • 1 cup Napa cabbage
    • 1 cup mung bean sprouts
    • +8 other ingredients
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    • 1 teaspoon sugar
    • 1/2 cup chopped fresh mushrooms
    • 1/4 cup chopped water chestnuts
    • 1/3 cup frozen egg substitute, thawed
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    • 1 quart vegetable, corn, or peanut oil
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    • 16 (8-inch) round sheets rice paper
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