Fried Spring Rolls

with chicken

Find this "smooth" style of spring roll wraps at an Asian market in the freezer section. The wraps you'll find at a regular grocery store contain egg, fry up "bumpy", and are not nearly as crisp.

Makes 18 spring rolls

Total time: 11/ hours + resting & frying

Whisk together 1 Tbsp. soy sauce, wine, sesame oil, cornstarch, and white pepper. Mix in chicken; cover and let stand 30 minutes.

Toss cabbage, carrots, and bamboo shoots with salt; cover and let stand 30 minutes. Rinse cabbage mixture, then wring dry.

Heat 1 Tbsp. vegetable oil in a wok or large sauté pan over high until shimmering. Add chicken mixture and stir-fry until cooked through, 2–3 minutes; transfer to a bowl.

Heat remaining 1 Tbsp. vegetable oil in wok over high until shimmering.

Add cabbage mixture, chicken, scallions, oyster sauce, remaining 2 Tbsp. soy sauce, ginger, and garlic; reduce heat to medium and cook until cabbage wilts,

3–4 minutes. Let filling cool to room temperature, 1 hour.

Combine water and cornstarch for the slurry. Place one spring roll wrap on a surface with one corner facing you.

Scoop 2 Tbsp. filling into center of wrap. Pull bottom corner up and over filling, fold in both sides, then roll up, sealing the end with the cornstarch slurry.

Place spring roll, seam side down, on a parchment-lined baking sheet and cover with a towel. Repeat assembly with remaining wraps and filling.

Heat a few inches of oil in a wok over medium-high to maintain a temperature of 350°.

Fry spring rolls, in batches so you don't crowd the wok, until golden brown, 5–6 minutes; drain on a paper-towel-lined baking sheet. Serve spring rolls with sauce.

Per spring roll: 135 cal; 7g total fat (1g sat); 11mg chol; 270mg sodium; 14g carb (1g fiber, 1g total sugars); 3g protein