Miniature Spring Rolls

• 3 dried black mushrooms
• 2 ounces dried bean thread noodles or dried rice stick noodles
• 1 small carrot, julienned
• 1 cup thinly sliced napa cabbage
• 3 green onions, sliced
• 1/2 pound boneless chicken or pork

Marinade

• 2 tablespoons chicken broth
• 1 tablespoon oyster flavored sauce
• 1/2 teaspoon sesame oil
• 2 teaspoons cornstarch
• 1/4 teaspoon Chinese five-spice
• 1 tablespoon cooking oil
• 12 spring roll or egg roll wrappers, cut in half diagonally
• Cooking oil for deep-frying

Method
l. Soak mushrooms in warm water cover until softened, about 15 minutes;
drain. Trim stems and thinly slice caps. Soak bean threads in warm water to
cover until softened, about 15 minutes; drain. Cut bean thread noodles into
4-inch lengths. Combine mushrooms and bean thread noodles in a bowl and
add remaining filling ingredients; mix well.

2. Cut chicken into thin slices then cut slices into thin strips. Combine
marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10
minutes.

3. Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat
sides. Add chicken and stir-fry for 1-1/2 minutes. Add filling ingredients and
stir-fry for 30 seconds. Remove the chicken mixture to a bowl and let cool.

4. To make each spring roll, place a triangular wrapper on work surface with
long side facing you; keep remaining wrappers covered to prevent drying.
Place 2 tablespoons filling in a band along base of wrapper. Fold bottom over
filling, then fold in left and right sides. Brush edges with water and roll up to
completely enclose filling.

5. Heat oil in a wok to 360 degree F. Deep-fry spring rolls, a few at a time, and
cook, turning occasionally, until golden brown, about 3 minutes. Remove and
drain on paper towels.

Makes 24

Reprinted by permission from Martin Yan's Culinary Journey Through China
by Martin Yan, published by KQED Books.