Chicken Spring Rolls

Ingredients

• 250g skinless chicken breast fillet, cut into thin matchsticks
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tsp cornflour
• 2 tbsp vegetable oil, plus about 1 litre for deep-frying
• 3 spring onions, finely sliced
• 2 cloves garlic, finely chopped
• 2cm piece fresh ginger, peeled and finely grated
• 1 large carrot, cut into fine matchsticks
• 100g shiitake mushrooms, thinly sliced
• 200g Chinese leaf, finely shredded
• 1 tbsp oyster sauce
• 1 tsp toasted sesame oil
• 1/2 tsp ground white pepper
• 1/2 tsp caster sugar
• 12 square spring roll wrappers, about 20cm (frozen, from Asian supermarkets), defrosted
• 1 tbsp plain flour mixed with 2 tbsp water, to seal
• Chinkiang black vinegar and light soy sauce, to serve

Method

1. Mix the chicken with the light soy sauce, Shaoxing wine and cornflour. Leave for 15 minutes.

2. Heat 1 tbsp of the oil in a wok over a high heat. Stir-fry the chicken for 2 minutes until just cooked through, then tip into a bowl.

3. Add the remaining 1 tbsp oil to the wok and stir-fry the spring onions, garlic and ginger for 20 seconds. Add the carrot and mushrooms and cook for 2 minutes.

4. Add the Chinese leaf and cook for 1 to 2 minutes until wilted. Return the chicken, then add the oyster sauce, sesame oil, white pepper and sugar. Toss for 30 seconds.

5. Spread the filling on a tray and cool completely, then drain off any liquid. Warm filling will tear the wrappers.

6. Place a wrapper with one corner pointing towards you. Spoon about 3 tbsp of filling onto the lower third, fold the bottom corner over, fold in the sides and roll up tightly, sealing the last corner with the flour paste.

7. Heat the oil for deep-frying in a deep, heavy-based pan to 170°C. Never fill the pan more than one-third full.

8. Fry in batches for 4 to 5 minutes, turning, until deep golden and crisp. Make sure the filling is piping hot in the centre. Drain on a wire rack.

9. Serve hot with Chinkiang black vinegar and light soy sauce for dipping.