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SPRING ROLLS CHICKEN, MUSHROOMS AND BAMBOO SHOOTS '

Yeah my lords, despite the name, the infamous spring rolls also work in the winter. They're a great relish chatting with friends over a good cocktail, before getting to the heart of a slap-up dinner. Do not panic if two people will end up the rolls and then you had to make 48 doses, and this is perfectly normal, but the spring rolls with cherry ... everyone pulls 16 more! Let's list the training camp:

doses for 24 rolls, more or less my daily snack ...
- 24 sheets of rice paper, otherwise known as Pasta for spring rolls (one is both fresh and frozen in Asian stores)
- 3 dried Chinese mushrooms
- 150 g chicken breast into strips
- 2 onions chopped
- 4 chopped bamboo shoots
- 150 grams of bean sprouts
- 1 / 2
Red Pepper - 1 tablespoon soy sauce
- 1 / 2 teaspoon sugar
- Oil for frying

So gentlemen. Let's start with the filling. Soak dried Chinese mushrooms in boiling water for 5 minutes until 'you will be softened. Remove the tough stems and chop finely. Also chopped chicken, onions, green peppers and bamboo shoots and jump around in the pan with a few tablespoons of 'oil, until' the chicken is white. At the end add the bean sprouts, soy sauce and sugar, cook a few more minutes and remove from heat. At this point you should already feel hot haunting come to your nostrils, you will not distract now comes the tricky part. Place on a shelf by a work sheet of pasta, with a top facing you. Follow the photos below to help a little. Put 2 teaspoons of filling near the top of the square of dough, fold the two top side towards the 'inside and even folded the top down to the' inner envelope type the letters.

then rolled 's roll in on itself, to give the characteristic shape of a roll' s just like a photograph. At this point, if everything went smoothly, you should have invaded the kitchen of small colored frankfurters that squared with ardor to be fried. And you do not see the 'forward to it, of course! A couple of important precautions: These are things that books do not teach you .... Are the result of hundreds and hundreds of rolls in the back. A true heritage of 'humanity. Trick number one: the filling should be as dry as possible. Let the sauce thicken a bit at the end of cooking. Trick number two: it would be better to fill a roll at a time and fry directly. This prevents the dough is too moist, eventually break during frying. If you've followed these two devices can switch to gently fry the rolls in the 'hot oil. Once completed and accompany with sweet chili sauce or satay sauce (no, not yet tell you cos' you, we'll find out in next episode) and servitene and enjoy it all!