Cantonese Chicken Egg Roll 广式鸡肉春卷 recipes

Ingredients

• 25 spring roll wrappers (squared, 8 inches / 20 cm in length)
• 1 tablespoon oyster sauce
• 1 tablespoon Japanese sake (or Shaoxing wine)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/16 teaspoon ground white pepper
• 1/4 cup chicken broth
• 1 teaspoon potato starch
• 2 teaspoons water
• 5 medium-sized dried shiitake mushrooms
• 1/2 small bamboo shoot, sliced to strips (yields 1 cup strips)
• 1/2 small carrot, sliced to strips (yield 1/4 cup strips)
• sunflower oil
• 2 cloves garlic, grated
• 3/4 cup (170 grams / 6 ounces) ground turkey (fat ratio 25%) (*see footnote 2)
• 1/4 cup (60 grams / 2 ounces) ground pork (*see footnote 3)
• 2 green onion, sliced to strips
• 2 tablespoons oyster sauce
• 1 teaspoon black vinegar
• 1/2 teaspoon fish sauce
• 2 teaspoons sugar
• 2 tablespoons water

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