Charlene's Recipe

Mini oriental spring rolls

Category: potluck

Makes about 1 cup filling
Makes 38 spring rolls

ORIENTAL CHICKEN FILLING:
1 Tbsp cooking oil
4 oz boneless skinless chicken breast half, cut julienne
1/4 cup grated carrot
1/4 cup shredded suey choy (Chinese cabbage) or green cabbage
1 cup chopped fresh bean sprouts
3 green onions, thinly sliced
1/2 tsp granulated sugar
1/2 tsp salt
1/8 tsp garlic powder
2 tsp soy sauce
38 wonton wrappers
water
cooking oil for deep frying

ORIENTAL CHICKEN FILLING:Heat wok or large pan on medium high until very hot. Add first amount of cooking oil. Add chicken, carrot and suey choy. Stir fry for about 1 minute until chicken is no longer pink. Reduce heat to medium.
Add next 5 ingredients. Stir fry for 2 minutes.
Add soy sauce. Stir fry for about 2 minutes until liquid is evaporated. Cool. Drain. Chop chicken mixture.
Work with wonton wrappers 1 at a time. Keep remaining wrappers covered with damp tea towel to prevent drying. Place 1 wrapper diagonally on work surface. Spoon about 1 tsp filling onto wrapper near bottom corner. Damped edges of wrapper with water. Fold bottom corner over filling. Fold side corners over filling. Roll up tightly toward top corner to seal. Cover with damp tea towel. Repeat with remaining wrappers, filling and water.
Deep fry spring rolls in 5-6 batches in hot cooking oil for about 2 minutes per batch until crisp and golden. Remove with slotted spoon to paper towels to drain.