Chinese spring rolls

Ingredients for 4 servings:

• 250 g flour for the pasta dough
• 2 eggs for the pasta dough
• some salt for the pasta dough
• Flour for rolling out the pasta dough
• 3 mushrooms dried Chinese
• 50 g bamboo shoots
• 100 g sprouts (mung bean sprouts)
• 2 spring onions
• 200 g chicken breasts
• 2 tbsp oil (soybean oil)
• 1 tsp cornstarch
• some water
• 2 tbsp soy sauce, light
• 1 tbsp dry sherry or rice wine
• 1 tsp sugar
• some salt
• some pepper, white

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Cun Chian

For the pasta dough, sift the flour, mix with the eggs and salt to form a firm pasta dough. Chill for 1 hour. Set aside until ready to fill. Prepare the filling: Soak the mushrooms in water for about 30 minutes. Drain the bamboo shoots and cut into fine strips. Blanch the bean sprouts in boiling water for 30 seconds and then refresh in cold water. Trim, wash and slice the spring onions. Cut the chicken breast into thin strips. Heat the oil in a pan and fry the chicken breast with the bamboo shoots and onions for about 2 minutes, stirring. Squeeze out the water from the mushrooms, remove the stems and cut the caps into strips, then add them to the chicken along with the bean sprouts. Mix the cornstarch with a little water, add and bring to a boil. Season to taste with soy sauce, sherry, sugar, salt and pepper. Fill the spring rolls: Roll out the dough very thinly and cut into squares about 7 cm in size. Place 2 tablespoons of the filling lengthwise on the pastry sheets, just below the center. Fold the bottom end of the pastry over and fold the left and right sides over, then roll up. Seal the edges of the pastry with a little beaten egg white and press down firmly. Fry the spring rolls: Heat approx. 750 ml of vegetable fat or oil in a deep fryer or wok. The temperature is reached, approx. 190°C, when you dip a wooden spoon into the hot fat and small bubbles rise from the fat. Add approx. 4 rolls, depending on the size of the fryer, and brown for 4 minutes, until they have turned a nice light brown color. Remove the rolls and drain on kitchen paper. Serve immediately while hot.