Mango Broccoli Spring Rolls
Preparation Method
- Soak mushrooms and bean thread noodles in warm water until softened, about 15 minutes.
- Drain.
- Cut noodles into 4" (102) strips and set aside.
- Trim stems off softened mushrooms and slice.
- Combine green onions, broccoli slaw mix, mango and spice and add to the mushrooms and bean thread noodles.
- Set aside.
- Combine all marinade ingredients into a medium bowl and whisk until fully dissolved.
- Cut chicken breasts into thin strips and place in marinade.
- Set aside for 10 minutes.
- Preheat a large wok for 5 to 7 minutes on HIGH.
- Add 1 tablespoon (15 ml) sesame oil, making sure to coat all sides.
- Add chicken and stir-fry 2–3 minutes, until no longer pink.
- Add the rest of the filling ingredients to the wok and continue to stir-fry for 1/2 to 1 minute more.
- Remove filling from heat, and let cool in a bowl.
- When filling has cooled, place one wrapper on a clean, dry surface in a diamond shape.
- Place 1/3 cup (78 ml) filling in the middle.
- Wrap the bottom of the diamond toward the top, fold the sides in and roll upward.
- Use small amounts of water to seal the edges together.
- Continue until all filling is used, approximately 20 rolls.
- Fill the fryer basin with 5 quarts (4.7 L) oil.
- Preheat the Wolf fryer module to 360°F (180°C).
- Deep-fry a few spring rolls at a time, turning occasionally, until golden brown, 3–4 minutes.
- Remove and drain on paper towels.