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CHICKEN SPRING ROLLS

Ingredients:

2 cloves garlic, chopped
1/3 cup chopped onions
3 tbsp finely chopped carrot
1/4 cup wood ear mushrooms, soaked in warm water then chopped (tenga ng daga)
300 grams MAGNOLIA CHICKEN STATION GINILING
50 grams sotanghon noodles, soaked in water
2 cups bean sprouts
1 tbsp fish sauce (patis)
1/4 tsp pepper
1/4 cup chopped wansoy leaves
1/4 cup chopped green onions
20 pc lumpia wrappers
2 cups cooking oil for frying

Nuoc Cham dipping sauce:

1/2 cup Thai fish sauce
2 tbsp calamansi juice or lime juice
1/3 cup water
2 tsp sugar
2 cloves garlic, finely chopped
2 pc red chili pepper, sliced

Procedure:

  1. In a wok, sauté garlic, onions, and carrots.
  2. Add the wood ear mushroom, chicken giniling, sotanghon and bean sprouts.
  3. Season with fish sauce and pepper. Lastly, add the wansoy and spring onions. Let cool.
  4. Put a spoonful of the mixture on each wrapper and roll to form a log.
  5. Deep fry until golden brown and crispy.
  6. Serve with nuoc cham dipping sauce.
  7. For the nuoc cham , mix all ingredients in a bowl.
Makes 20 pieces.
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