Dad'S Crispy Chinese Spring Rolls

• 2 skinless, boneless chicken breasts, very thinly sliced 1/8-inch thick
• 1 scallion, chopped
• 2 cups shredded Chinese napa cabbage
• 1 cup shredded carrots
• 1 tsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp vegetable oil
• 12 Chinese spring roll wrappers (7" in squares)
• 1/4 tsp salt
• 1/4 tsp pepper

1. Preparing Filling:
2. In a small bowl mix together sesame oil, oyster sauce and soy sauce. Set aside.
3. In a wok or large skillet, heat vegetable oil over high heat. Add scallions and chicken and cook until chicken is browned approximately 2 minutes.
4. Stir in napa cabbage and carrots and cook for 3-5 minutes and then add sauce mixture. Reduce heat to medium and simmer for 3 minutes. Add salt and pepper to taste.
5. Wrapping:
6. Separate spring roll skins. Spread 2 tbsp of the filling evenly across the bottom corner of the spring roll skin. Wrap by folding the bottom over the mixture and then folding the sides in towards the center and roll firmly.
7. Frying:
8. Heat vegetable oil over medium heat in a deep frying pan. Submerge wrapped spring rolls in oil (oil should cover about half of the spring roll). When the side facing down turns golden brown flip sides.

skinless, scallion, shredded chinese, carrots, sesame oil, soy sauce, oyster sauce, vegetable oil, roll wrappers, salt, pepper

Taken from www.epicurious.com/recipes/member/views/dads-crispy-chinese-spring-rolls-50085503 (may not work)