INDONESIAN SPRING ROLLS

Ingredients:

·        3 pounds chicken breasts boil them, let the chicken cool and minced.

·        grate 3 medium carrots

·        minced 10 pieces of dry shallots

·        minced 6 small cloves of garlic

·        1 cup green onion

·        ½ teaspoon salt

·        2 teaspoon pepper

·        2 spoons cooking oil to fry minced dry shallots and garlic

·        25 medium size or more spring roll wrappers (you can buy these at a Chinese grocery store)

·        egg white

·        very hot oil to fry the spring rolls

·        hot sauce or sweet sour sauce for dipping

Directions:

Put two spoons of oil in your wok.  Stir-fry garlic and onion until lightly browned.  Stir in the chicken.  Add carrots, salt, pepper and green onion, and toss until mixed thoroughly.

When the mixture is cool enough to handle, place enough to comfortably fill a spring roll wrapper.  Put the wrapper in front of you, so it makes a diamond shape rather than a square.  Put a large spoonful of the mixture in the lower third of the diamond, and roll the wrapper up, away from you.  As you do this, fold the ends over so the rolling seals them.  Dab a bit of egg white on the top point of the diamond, and seal the wrapper.

Now, when all of them are wrapped, make sure the cooking oil is quite hot, and drop several spring rolls into the oil.  Dont put too many at a time, the oil will cool off too quickly, the spring rolls will soak up oil and become nasty, greasy messes.