Ingredients:

1
2
120 g
2 tbsp
2
100 g
1/2
120 g
1 tbsp
1/2 tsp

packet large spring roll wrappers
dried Chinese black mushrooms
skinless chicken breast
vegetable oil
spring onions, finely chopped
bamboo shoots, chopped
red capsicum, chopped
bean sprouts, chopped
dark soy sauce
sugar
vegetable oil, extra, for deep frying

Method:

1. Separate wrappers. Cut each into 4 squares and cover with a cloth until needed.

2. Soak mushrooms for 20 minutes, squeeze & trim away stems, then shred finely.

3. Cut chicken breast into small shreds.

4. Heat oil in a frying pan and cook chicken, mushrooms, spring onions, bamboo shoots and capsicum until the chicken turns white. Add the bean sprouts and cook briefly. Stir in soy sauce and sugar. Cool.

5. Place a spoonful of the filling on a wrapper and fold one point over it. Fold in the two side, then roll up towards the last point, forming a log shape. Dip the end in water to stick down.

6. Deep-fry in moderately hot oil until pastry is golden. Drain and serve at once with plum sauce.

Makes 24