These are my OG, been-making-them-since-I-was-thirteen, classic spring rolls. Adapted from the legend himself (Martin Yan, obv), this is the spring roll recipe I still find myself going back to. They’re a bit of work but oh-so-worth it. I recommend Menlo brand spring roll wrappers for the crunchiest exterior.
Filling:
- 3 dried shiitake mushrooms
- 4 ounces dried bean thread noodles
- 1 carrot, shredded
- 1 1/2 cups thinly sliced napa cabbage
- 3 green onions, sliced
- 3/4 pound boneless chicken
Marinade:
- 2 tablespoons chicken broth
- 1 tablespoon oyster sauce
- 1/2 teaspoons sesame oil
- 2 teaspoons cornstarch
- 1/4 teaspoon five-spice powder
- 1 tablespoon avocado oil
- 20 spring roll wrappers
- Avocado oil for shallow-frying
- Soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Trim stems and thinly slice caps. Soak bean threads in warm water to cover until softened, about 15 minutes; drain. Cut bean thread noodles into 4-inch lengths. Combine mushrooms and bean thread noodles in a large bowl and add remaining filling ingredients; mix well.
- Cut chicken into thin slices, about 2 inches long. Combine marinade ingredients in a medium bowl. Add chicken and stir to coat. Let stand for 10 minutes.
- Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add chicken and stir-fry for about 5 minutes or until cooked through. Remove the chicken mixture and add to the bowl with the filling and mix.
- To make each spring roll, place a wrapper on work surface with one side facing you. Place 3 tablespoons filling in a band along base of wrapper. Fold bottom over filling, then fold in left and right sides. Tightly roll up to completely enclose filling.
- Heat oil (enough to be 1-inch deep) in a wok or frying pan to medium-high. Shallow-fry spring rolls, a few at a time, and cook, turning carefully occasionally, until golden brown, about 3 minutes. Remove and drain on paper towels.