Mushroom and smoked chicken crispy spring rolls and chilli dipping sauce
Makes 18
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.The Chinese use a vast variety of mushrooms, and often they'll be dried like the black fungus here. I like them for their unusual, almost rubbery texture, but the flavour is subtle, so to ramp these rolls up, I've added fresh shiitake as well.
For the chilli dipping sauce
3 tbsp light soy sauce
2 tbsp rice-wine vinegar
1 tbsp Chinese chilli oil
1 tsp sesame oil
1 tsp grated ginger
1 tsp dried chilli flakes
For the spring rolls
100g/3½oz smoked chicken breast, shredded
1 carrot, shredded
50g/2oz bamboo shoots, shredded
5 spring onions, shredded
50g/2oz shiitake mushrooms, shredded
10g/½oz dried black fungus mushrooms, rehydrated and shredded
18 spring-roll wrappers (approx 150mm x 150mm)
Light-flavoured oil for deep frying
Mix all of the dipping sauce ingredients together in a small bowl and set aside.
To make the spring rolls, mix all of the filling ingredients together with a pinch of white pepper. Lay the spring-roll wrappers on a flat surface and place one tablespoon of the filling diagonally across the bottom half of one wrapper. Fold the corner of the wrapper over the filling then fold in both sides then roll up to form a spring roll. Set aside while you make the remaining spring rolls.
Heat about 5cm of oil in a heavy-based pan, you will know it is hot enough when a cube of bread dropped in the oil turns golden in 30 seconds. Gently lower the spring rolls into the oil a couple at a time and cook until golden and crisp. Remove with a slotted spoon and drain on kitchen towel and keep warm. When all the spring rolls are cooked, serve with the chilli dipping sauce.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments