Chicken and Vegetable Spring Rolls [Bulkbites.com]

• Servings: 8
• Time: 30 minutes

Chicken is a wonderful source of important nutrients like vitamin B6, protein, phosphorous, selenium and niacin. Eating chicken helps to strengthen the immune system and provides the body with loads of energy. Eating mushrooms helps to strengthen the immune system, controls the blood pressure levels and reduces the cholesterol levels in the body. Mushrooms are rich in vitamin D2, B vitamins and protein.

Nutrition

• calories: 112
• protein: 8
• carbs: 14
• fat: 3
• saturated fat: 0.21
• polyunsaturated fat: 0.13
• monounsaturated fat: 0.25
• cholesterol: 23
• sodium: 178
• potassium: 86
• dietary fiber: 0.49
• sugars: 0.7
• vitamin a: 63
• vitamin c: 2
• calcium: 11
• iron: 0
• magnesium: 0
• complex carbs: 12.81
• other fats: 2.41

Ingredients

• 1 large Egg, yolk, raw, fresh
• 1 dash Salt, table
• 1 dash Spices, pepper, black
• 1 tbsp Sauce, oyster, ready-to-serve
• 1 small Carrots, raw
• 2 large Onions, spring or scallions (includes tops and bulb), raw
• 1 tsp Fresh ginger
• 3 teaspoon Spices, five spice
• 1 tbsp Peanut Oil
• 4 large Mushrooms, white, raw
• 2 4 Oz Skinless Boneless Chicken Breast
• 1 tbsp Soy sauce made from soy and wheat (shoyu)
• 16 1 wrapper Spring roll wrapper
• 0.5 1 cup mung bean sprouts

Instructions

• Heat a wok until smoking. Add peanut oil, mushrooms and the chicken. Stir-fry the ingredients for at least a couple of minutes. Then season it with five-spice powder and soy sauce. Keep the wok aside for at least 10 minutes to cool down completely. Then use a kitchen paper to clean up the wok.
• In a bowl, combine carrot, spring onions, bean sprouts, grated ginger, mushrooms and the chicken. Season with salt, black pepper, soy sauce and oyster sauce. Mix all the ingredients well.
• Now place two spring roll wrappers on top of each other, such that the corners point downwards, upwards and towards the sides.
• Spoon out 2 tbsp of the chicken filling and arrange it at the center of the wrapper. Now bring the opposite corners of the wrapper together and seal them using a little beaten egg yolk. Repeat this process with the remaining filling and spring roll wrappers.
• Heat the wok over medium heat and fill it with little peanut oil. Once the oil is sufficiently hot, carefully adding the spring rolls in batches, deep-fry them for at least a couple of minutes. Remove them using a spoon and drain on a kitchen paper.
• Transfer the rolls onto a plate and serve immediately.