Cantonese Chicken Egg Roll (广式鸡肉春卷)

Method12 steps · about 1 hr 30 min

1. 1

   Step 1: Cover the 4–5 dried shiitake mushrooms with hot soaking water. Rehydrate for 10–15 minutes, until tender. Gently rub away any dirt, discard the soaking liquid, squeeze the mushrooms dry and slice them into thin strips; the guide yield is about ¼ cup.

   Rehydrate the shiitake mushrooms · 10 minUses 4–5 medium dried shiitake mushrooms · Hot water to cover the dried mushrooms (amount not specified)

2. 2

   Step 2: Mix the 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, ½ tsp salt, ⅛ tsp white pepper, ¼ cup chicken broth and 1 tsp cornstarch in a small bowl. Set the sauce aside.

   Uses 1 tbsp oyster sauce · 1 tbsp Shaoxing wine · 1 tsp sugar · ½ tsp salt · ⅛ tsp ground white pepper · ¼ cup chicken broth · 1 tsp cornstarch

3. 3

   Step 3: Heat ½ tbsp of the filling vegetable oil in a medium skillet over medium-high heat. Add the 8 oz ground chicken. Break it into small pieces and cook until fully cooked to 74°C/165°F. Transfer all the cooked chicken to a clean plate.

   Uses ½ tbsp vegetable oil for the chicken · 8 oz ground chicken

4. 4

   Step 4: Add the remaining ½ tbsp filling oil and the 2 grated garlic cloves to the same skillet. Stir until fragrant.

   Uses Remaining ½ tbsp filling oil · 2 garlic cloves, grated

5. 5

   Step 5: Add the 1 cup drained canned bamboo-shoot strips, the strips from the 1 small carrot and all the rehydrated, sliced mushrooms from step 1 to the garlic from step 4. Stir-fry for 2 minutes.

   Cook the filling vegetables · 2 minUses All the garlic in oil from step 4 · 1 cup canned bamboo shoots, drained and cut into strips · 1 small carrot, cut into strips (about ½ cup) · All the rehydrated shiitake strips from step 1

6. 6

   Step 6: Return all the cooked chicken from step 3 to the vegetables from step 5. Stir the sauce from step 2 to resuspend the cornstarch, then add all of it. Stir-fry for about 1 minute, until evenly combined and the sauce is mostly absorbed.

   Combine and season the filling · 1 minUses All the cooked chicken from step 3 · All the vegetables from step 5 · All the sauce from step 2

7. 7

   Step 7: Transfer all the filling from step 6 to a shallow plate and refrigerate promptly until cool enough for wrapping. Keep refrigerated until needed.

   Uses All the filling from step 6

   
8. 8

   Step 8: Thaw frozen wheat spring roll wrappers (1 package) according to the package directions. Set the 1 package of wrappers on a cutting board and cover with damp paper towels so the sheets stay pliable. Set a small bowl of sealing water nearby.

   Uses 1 package thin wheat spring roll wrappers, thawed if frozen · Water for sealing the wrappers (amount as needed)

9. 9

   Step 9: Work one roll at a time. Peel a sheet from the prepared wrappers in step 8 and place it as a diamond, with a corner facing you. Add about 1 heaping tbsp of chilled filling from step 7 and 2 green-onion slices to the lower third; these are per-roll guides. Fold the lower corner over the filling and roll snugly halfway up. Fold both side corners inward like an envelope, then continue rolling. Moisten the final corner with a little sealing water from step 8 and press to seal. Set the roll seam-side down. Repeat with the remaining filling and wrappers as needed, aiming for about 20 rolls. Cover assembled rolls to prevent drying. Keep any unused wrappers or green onion for another use.

   Uses Wheat wrapper sheets from step 8, one per roll as needed · All the chilled filling from step 7; about 1 heaping tbsp per roll · Green-onion slices from the 2 onions, 2 slices per roll as needed · Sealing water from step 8, a little per roll

   
10. 10

    Step 10: Add enough of the separate deep-frying vegetable oil to a deep pan to fry the rolls. Heat over medium-high heat to 350°F. Set a strainer or cooling rack over a baking tray nearby for draining.

    Uses Vegetable oil for deep-frying, enough for the pan (amount not specified)

11. 11

    Step 11: Fry the assembled rolls from step 9 in the hot oil from step 10 in small batches without crowding. Fry until pale golden underneath, turn, then continue until both sides are golden and the rolls are hot throughout. Drain each batch in the strainer or on the rack while frying the rest.

    Uses All the assembled rolls from step 9 · Hot frying oil from step 10; uptake not specified

    
12. 12

    Step 12: Serve the fried rolls from step 11 hot as an appetizer, plain or with optional sriracha or sweet chili sauce. The batch makes about 20 rolls for 5–6 people. Refrigerate leftovers promptly in shallow covered containers within 2 hours and use within 3–4 days, or freeze in small portions. To reheat, place on a metal baking sheet in an oven at 350°F; no preheating is needed. Start checking after about 10–15 minutes and continue until the filling reaches 74°C/165°F. An air fryer at 300°F is an alternative; check the same final temperature rather than assuming a fixed time.

    Uses All the fried rolls from step 11 · Sriracha for dipping (optional; amount as desired) · Sweet chili sauce for dipping (optional; amount as desired)