Spring Rolls

Ingredients

• 20 spring roll wrappers
• 6 King Chef canned shiitake mushrooms
• 230 g skinless, boneless chicken thighs
• 110 g raw Sea Chef shrimp, deveined
• 600 g cabbage, shredded
• 1 tsp sea salt
• 1 1/2 tbsp cornstarch mixed with 3 tbsp mushroom soaking liquid
• 1 egg
• 2 tbsp onion
• 2 tsp garlic
• 1/4 cup celery
• 2 tbsp oyster sauce
• 1 tsp spring onions
• 1 tbsp shaoxing wine
• 2 tbsp dark soy sauce

Cooking Instructions

1. 01 Heat the pan with oil and saute onion, celery, and garlic.
2. 02 Add chicken thighs, then light soy sauce and oyster sauce. Stir-fry and season with white pepper and salt.
3. 03 Cook for a minute, then add dark soy sauce.
4. 04 Add King Chef shiitake mushroom and shrimp, then season with sugar.
5. 05 Add shaoxing wine, shredded cabbage, and cornstarch slurry. Stir-fry until softened.
6. 06 Place around 2 spoons of filling in the wrapper center. Tuck sides and roll, sealing edges with flour mixture.
7. 07 Deep-fry until golden and crispy. Drain and serve.