8” TYJ Spring Roll Pastry Sheets (25 Count)
1lb Ground Chicken
2 TBSP Oyster Sauce
1 TBSP Golden Mountain Seasoning Sauce
½ tsp White Pepper Salt
¼ tsp Black Pepper
½ tsp Sugar
½ tsp Garlic Powder
2 (10.5oz) Bean Thread Bundles (Cellophane Noodles)
2 Cups Tri Coleslaw (Shredded Green Cabbage, Red Cabbage, and Carrots)
3 Green Onions (Minced)
1 Egg (white and yellow yolk separated)
Soak the bean thread bundles in room temp water for 10 minutes keeping the noodles in straight rows. This will make cutting easier for you.
While the noodles are soaking go ahead and prepare the spring roll filling. In a large bowl, combine the ground chicken, oyster sauce, seasoning sauce, white pepper salt, black pepper, sugar, garlic powder, tri coleslaw, green onions, and white yolk.
Check on your noodles and squeeze out any excess water (air dry if too wet). Cut soaked noodles into ¾ inch pieces. Add to the meat mixture and mix well.
Wrap your spring rolls. Take a pastry sheet and place the wrapper in a diamond shape. Fold the bottom corner up ⅔ of the way.
Place the spring roll filling across the bottom. Fold in the sides and tuck tightly rolling upwards. Make sure the rolls don't have any air pockets.
At the top corner, seal the roll with a dab of yolk.
In a large pot, heat about 4 inches of cooking oil until the temperature reaches 325 degrees. In batches fry the spring rolls for 5 minutes or until golden brown.
Place cooked rolls on a lined paper towel plate to remove excess oil.
Serve with lettuce, fresh herbs, and sauce.
