Chicken Spring Rolls

Ingredients

• 6 cloves of garlic, minced
• 1/8 tsp sugar
• 1/3 tsp salt
• 3.5 oz/100 g onion, sliced into 1 1/2 inch strips
• 5.2 oz/150 g celery, cut into 1 inch sections
• 5.2 oz/150 g cabbage, cut into thin strips
• 5.2 oz/150 g carrot, sliced into strips and cut into 1 inch sections
• 10.5 oz/300 g ground chicken
• 1 tsp soy sauce
• 1 tsp oyster sauce
• 1/2 tsp dark soy sauce
• 1/2 tsp sugar
• 2 tsp water
• 4 tsp cornstarch
• 1/4 tsp white pepper powder
• 2 tsp sesame oil
• 25 sheets spring roll pastry
• 1 tbsp all purpose flour
• 1 1/2 tbsp water

Method

1. Finely mince six cloves of garlic.
2. Cut half of an onion into small strips about 1 1/2 inch long, then cut the strips in half.
3. Cut some celery into thin strips and then into approximately 1 inch sections.
4. Divide cabbage into 1 1/2 inch sections, then turn 90° and cut into thin strips.
5. Cut carrots into slices, then into strips, and finally into 1 inch sections.
6. Marinate ground chicken with soy sauce, oyster sauce, dark soy sauce, sugar, water, cornstarch, and white pepper powder; mix evenly and add sesame oil.
7. Mix cornstarch with cold water until dissolved to make a slurry.
8. Heat oil in a pan over medium-high heat, add sugar and salt, then add celery and onion; stir-fry for about 30 seconds.
9. Remove vegetables from pan, add more oil if needed, then add half of the minced garlic; sizzle briefly.
10. Add cabbage and carrots, stir-fry briefly, season with sugar and salt, and stir-fry for 40 seconds.
11. Remove cabbage and carrots, add more oil, then stir-fry ground chicken until nearly cooked.
12. Add remaining garlic, stir-fry until fully cooked, then add vegetables back to pan.
13. Stir-fry to combine, then add cornstarch slurry, stirring for about 30 seconds to absorb moisture.
14. Season with white pepper and sesame oil, stir-fry briefly, then remove from heat and cool.
15. Prepare spring roll wrappers, place one on a flat surface, add 2 tbsp filling, fold bottom corner up, fold sides inward, apply flour glue, and roll up tightly.
16. Repeat wrapping process for remaining spring rolls.
17. Heat oil to 400°F (200°C), fry spring rolls for 6 minutes, turning occasionally for even color.
18. Remove fried spring rolls and drain on paper towels or a cooling rack.
19. Let cool for a few minutes before serving.