•50 Switz spring roll sheets
•1 tablespoon soy sauce
•1 teaspoon rice wine
•freshly ground black pepper
•1 teaspoon cornstarch
•1 pound ground chicken
•1 lit cooking oil
•2 cloves garlic, finely minced
•1 teaspoon grated fresh ginger
•1 stalk green onion, chopped
•1/2 head of small cabbage
•2 carrots, thin julienne cut
•2 tablespoons oyster sauce
•1 tablespoon cornstarch
•1/4 cup water
1. In a large bowl, combine the soy sauce, wine, pepper and cornstarch. Add in the chicken and mix well. Let marinate for 10 minutes.
2. Heat a wok or large sauté pan over high heat.When hot, swirl in just 1 tablespoon of the cooking oil.Stir fry the ground chicken until browned. Remove browned ground chicken and set aside.
3. Wipe the wok clean and turn heat to medium.When just starting to get hot,Swirl in the remaining cooking oil. Add in the green onion, garlic and ginger and cook for 30 seconds.
4.Add in the carrots and cabbage.Stir well and turn the heat to medium-high.stir fry the vegetables for 2 minutes or until the carrots have softened.
5.Add the cooked chicken back into the wok, stir well. Add in the oyster sauce and toss again.When the mixture is ready take it off from the heat and let the mixture cool down.
6.In a small bowl,whisk together the cornstarch and water.This is your slurry.Open the Switz Spring roll sheet package, cover with barely damp towel to prevent drying out.
7.Add 1 tablespoon of filling to Switz spring roll sheets and roll up. Secure with cornstarch slurry.Keep rolled chicken spring rolls covered with barely damp cloth to prevent drying.
8.When ready to fry, heat oil in a wok or deep, heavy skillet.Carefully slide the chicken rolls to the oil to fry for about 3 minutes.
9.Serve hot with Chili garlic Sauce.