Chinese_spring_roll

#Prepare_the_Filling
*In a large bowl, combine the #razmin_soy_sauce, pepper and cornstarch. Add in the chicken and mix well. Let marinate for 10 minutes (or up to overnight in the refrigerator).

Heat a wok or large saute pan over high heat. When hot, swirl in just 1 tablespoon of the cooking oil. Stir fry the ground chicken until browned. Remove browned ground chicken from wok to a bowl and set aside.

Wipe the wok clean and turn heat to medium. When just starting to get hot, swirl in the remaining cooking oil. Add in the green onion, garlic and ginger and cook for 30 seconds. Take care not to burn these aromatics. Add in the carrots and cabbage. Stir well and turn the heat to medium-high. Stir fry the vegetables for 2 minutes, or until the carrots have softened. Add the cooked chicken back into the wok, stir well. Add in the #razmin_oyster_sauce and toss again. Spread the mixture out on a bak

Wrapping Spring Rolls
Mix cornstarch slurry: in a small bowl, whisk together the cornstarch and water. Open the roll wrapper package, cover with barely samp towel to prevent drying out.

Add 1 tablespoon of filling to roll and roll up. Secure with cornstarch slurry. Keep rolled rolls covered with plastic wrap to prevent drying.

#Frying_Spring_Rolls
*When ready to fry, heat 1 1/2" of oil in a wok or deep, heavy skillet to 350F. Carefully slide in the rolls, a few at a time, to the oil to fry. Turn the rolls occassionally to brown evenly and fry for about 3 minutes. Let cool on rack. Repeat with remaining

Serve hot.