Chicken Spring Rolls With Garlic Soy Dipping Sauce - cooking recipe

Ingredients

FOR THE SPRING ROLLS
2 tablespoons vegetable oil
1 tablespoon garlic, minced
1/2 teaspoon ginger, grated
2 cups napa cabbage (aka Chinese, not regular cabbage)
1/2 cup bean sprouts
1/2 carrot, grated
2 scallions, finely sliced
2 ounces bean thread noodles, blanched and chopped
8 ounces chicken breasts, cooked and shredded
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 tablespoons cilantro, chopped
10 vietnamese spring roll wrappers
1 egg, beaten
FOR THE DIPPING SAUCE
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons peanut oil
2 teaspoons light sesame oil
1 teaspoon garlic, minced
1 pinch sugar

Preparation

Combine all ingredients for the dipping sauce and set aside.
Heat oil in skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, scallions and bean sprouts. Cook for 2 minutes or until the cabbage is just limp.
Add the noodles and chicken; continue to cook until heated through.
Stir in the hoisin and oyster sauces; toss to coat the mixture. The filling should be moist, but not wet. Remove from heat and allow to cool. Toss in chopped cilantro.
Place a Vietnamese spring roll wrapper in a pan of hot (not boiling) water for about 15 seconds. Remove and place on plate. If using square wrappers, position one corner toward yourself. If round, it doesn't matter. :o).
Spoon 2 tablespoons of the filling near the bottom (or corner near you) of the wrapper and fold up to enclose the filling. Fold in the left and right sides, then roll up the remainder of the way.
Serve with Garlic-Soy Dipping Sauce.