Chinatown Chicken Spring Rolls
Chef: Justin Beckett
Restaurant: Roy’s Restaurant

Side Dish/Vegetables

Ingredients:
6 Tbsp. sesame oil
1/2 cup carrots, julienned
2 Tbsp. garlic, minced
2 Tbsp. ginger, minced
4 oz. bean sprouts
4 oz. shiitake mushrooms
1 Japanese cucumber, julienned
1/2 cup daikon, julienned
1 oz. bean thread noodles
2 Tbsp. light soy sauce
8 rice paper wrappers
4 oz. chicken strips, cooked
1 egg, beaten
1 Tbsp. cornstarch
Cilantro sprigs to taste
Peanut oil for frying
Chives, chopped for garnish
Sesame seeds for garnish

Instructions:
Heat 2 Tbsp. sesame oil in a wok or large sauté pan. Stir-fry carrots, garlic and ginger over high heat for about 30 seconds; transfer items to a bowl. Repeat process for bean sprouts and mushrooms; transfer to a separate bowl. Combine cucumber and daikon; place in a separate bowl.

Cook bean thread noodles in boiling water until soft, about 10 to 15 minutes. Drain through a sieve, then transfer to a mixing bowl. Toss noodles with soy sauce and cilantro.

Soften rice paper by dipping in warm water for 5 to 10 seconds; dry on a clean towel. Lay rice paper on a wooden board, then place a strip of cooked chicken in the center of the paper. Place one layer of each of the vegetables on top of the chicken. Brush edges of rice paper with beaten egg; roll like a burrito. Seal final edge with cornstarch.

In a large pan, heat enough peanut oil to cover 1/2 inch up the sides of spring rolls. Using tongs, gently place each spring roll in the hot oil. Fry over medium-low heat approximately 1 minute per side, or until crisp and golden. Garnish with fresh chives and sesame seeds.