Recipe By : Nathalie Dupree, Cooks, TVFN
Serving Size : 24 Preparation Time :1:00
Categories : Dupree Vegetable
Amount Measure Ingredient -- Preparation Method
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1 tablespoon oil
1 garlic clove -- chopped
1 tablespoon fresh ginger root -- chopped
1 cup cooked chicken or pork -- shredded
1 cup Napa cabbage -- finely chopped
1 cup mung bean sprouts -- optional
1 cup carrots -- grated
4 green onions -- chopped
3 tablespoons soy sauce
Salt and pepper
2 pounds wonton wrappers -- thawed
Peanut or vegetable oil for frying
Dipping sauce -- see recipe
In a large skillet heat oil over medium-high heat. Add garlic and ginger and
saute briefly. Add chicken, cabbage, bean sprouts, if using, carrots,
scallions, soy sauce, and salt and pepper to taste. Stir-fry over high heat,
tossing briskly until vegetables are cooked and all liquid has evaporated, 3
to 5 minutes. Cool to room temperature to prevent wrapper from becoming
soggy. In center of each wrapper place 1 tablespoon of filling. Moisten
edges of wrapper with a little water, fold 2 opposite edges in toward
center, and roll wrapper over filling, beginning and ending with unfolded
edges. Moisten flap to seal it and let roll dry.
In a large Dutch oven heat 1 inch of oil to 375 degrees. Fry spring rolls
about 2 minutes, until golden brown. Turn them over with tongs and fry
another 2 minutes. Remove rolls from oil with a slotted spoon or tongs and
hold vertically to allow oil in creases to drain. Drain on paper towels.
Serve immediately with Dipping Sauce.
