For the Cornstarch Slurry
Step 1 : You can julienne cut carrots and cabbage by hand or use mandoline like this to first get thin slices.
Step 2: Whisk together marinade ingredients for the ground chicken and mix with ground chicken
Step 3: Saute the ground chicken with just a bit of oil. Then, remove chicken to a bowl and set aside.
Step 4: Next wipe the wok clean and stir fry the vegetables along with ginger, garlic and green onion.Meat and vegetables are cooked separately. This ensures that the chicken browns well – and prevents everything from being an overcooked, soggy clump. The vegetables will have a crisp, clean flavor.
Step 5 : Add the chicken back into the wok, add in oyster sauce and then toss! ( let cool on a baking tray)
Folding Spring Rolls:
Fold over left side. Leave no space or air pockets. Air pockets = oil seepage = oily egg roll.
Fold over the other side. No air pockets!
Paint a little cornstarch slurry along the edge – just as if you were lickin’ an envelope. But don’t lick it. Finger paint.
Close it up. See how nice and neat the egg roll is wrapped? No holes, no air pockets.
Place them seam side down (helps secure the corner so that the corner doesn’t pop out). Keep them all covered with plastic wrap to prevent drying out. They dry out easily.
When you’re ready to fry, heat up 1 1/2″ of cooking oil (canola, vegetable, rice bran, corn, peanut) to 350F. Carefully SLIDE the spring rolls in. Inspect each spring roll for corners that have popped open. Fix with more cornstarch slurry if needed. Once they are golden brown, they are ready!
