舌尖上的中国之美味春卷制作方法
Who doesn't love a hot, fried spring roll dipped in sweet spicy sauce? Making them yourself ensures a maximum freshness of flavour.
想想刚出锅，热气腾腾的炸春卷，再蘸些甜辣酱，此种美味谁能抗拒呢？有机会尝试自己制作吧，这样就可以享受到最新鲜的春卷啦！
Ingredients
配料
1 tbsp groundnut oil, plus extra for deep-frying
1茶匙花生油，如要深炸再多加些
200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces
200克/7盎司去皮鸡胸肉片，切碎成豌豆粒大小
4 dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped
4个干香菇，在热水中浸泡20分钟后沥干水分，切成末
1 tbsp light soy sauce
1茶匙生抽
1 tbsp five-spice powder
1茶匙五香粉
1 tsp grated fresh root ginger
1茶匙新鲜姜末
75g/3oz beansprouts
75克/3盎司豆芽
2 large spring onions, finely sliced lengthways
2根个头大点的嫩葱，纵向切成条
1 small carrot, julienned
一根小个头的胡萝卜，切丝
1 tbsp oyster sauce
1茶匙蚝油
½ tbsp light soy sauce
½茶匙生抽
sea salt and ground white pepper
海盐和白胡椒粉
16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)
16片已经做好的春卷皮，如果是冷冻的要先解冻（亚洲超市可以买到）
1 egg yolk, beaten
1个蛋黄，打散
Preparation method
制作方法
• Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper.
• 将锅预热至开始冒烟，倒花生油入锅，然后加入鸡肉和蘑菇翻炒1-2分钟。用生抽和五香粉调味后出锅，冷置10分钟。用厨房用纸将锅擦拭干净。
• Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine.
• 把姜末，豆芽，嫩葱和胡萝卜倒入碗里，再加入备好的鸡肉和蘑菇，用蚝油，生抽，海盐和白胡椒粉调味。充分搅拌以混合均匀。
• Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides.
• 把两片春卷皮叠放在一起（多出的厚度可以防止破皮），卷起春卷皮的四角，一个向上，一个向下，其他两个向两边。
• Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling.
• 挖两餐匙调好的馅放到春卷皮中央。用玉米淀粉糊刷四角，将向外卷的两个对角捏在一起，手指不要松开，将向下卷的一角也拉到中央，然后将面皮朝着向上卷的一角紧紧卷起来。
• Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
• 用高火给锅预热，加花生油到没过锅厚度的四分之一。加热直到一小块筛子大小的面包掉进油锅嘶嘶响后15秒内就变金黄色。（注意：热油很危险，一定要在旁看锅。）小心地将卷好的春卷贴近放入油锅中，深炸2-3分钟，或者炸至表皮金黄。用大漏勺将春卷捞出，在厨房用纸上沥干油。
• Transfer the spring rolls onto a plate and serve immediately.
• 将春卷转移到盘中，立即送上餐桌享用美味吧！
想想刚出锅，热气腾腾的炸春卷，再蘸些甜辣酱，此种美味谁能抗拒呢？有机会尝试自己制作吧，这样就可以享受到最新鲜的春卷啦！
Ingredients
配料
1 tbsp groundnut oil, plus extra for deep-frying
1茶匙花生油，如要深炸再多加些
200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces
200克/7盎司去皮鸡胸肉片，切碎成豌豆粒大小
4 dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped
4个干香菇，在热水中浸泡20分钟后沥干水分，切成末
1 tbsp light soy sauce
1茶匙生抽
1 tbsp five-spice powder
1茶匙五香粉
1 tsp grated fresh root ginger
1茶匙新鲜姜末
75g/3oz beansprouts
75克/3盎司豆芽
2 large spring onions, finely sliced lengthways
2根个头大点的嫩葱，纵向切成条
1 small carrot, julienned
一根小个头的胡萝卜，切丝
1 tbsp oyster sauce
1茶匙蚝油
½ tbsp light soy sauce
½茶匙生抽
sea salt and ground white pepper
海盐和白胡椒粉
16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)
16片已经做好的春卷皮，如果是冷冻的要先解冻（亚洲超市可以买到）
1 egg yolk, beaten
1个蛋黄，打散
Preparation method
制作方法
• Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper.
• 将锅预热至开始冒烟，倒花生油入锅，然后加入鸡肉和蘑菇翻炒1-2分钟。用生抽和五香粉调味后出锅，冷置10分钟。用厨房用纸将锅擦拭干净。
• Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine.
• 把姜末，豆芽，嫩葱和胡萝卜倒入碗里，再加入备好的鸡肉和蘑菇，用蚝油，生抽，海盐和白胡椒粉调味。充分搅拌以混合均匀。
• Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides.
• 把两片春卷皮叠放在一起（多出的厚度可以防止破皮），卷起春卷皮的四角，一个向上，一个向下，其他两个向两边。
• Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling.
• 挖两餐匙调好的馅放到春卷皮中央。用玉米淀粉糊刷四角，将向外卷的两个对角捏在一起，手指不要松开，将向下卷的一角也拉到中央，然后将面皮朝着向上卷的一角紧紧卷起来。
• Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
• 用高火给锅预热，加花生油到没过锅厚度的四分之一。加热直到一小块筛子大小的面包掉进油锅嘶嘶响后15秒内就变金黄色。（注意：热油很危险，一定要在旁看锅。）小心地将卷好的春卷贴近放入油锅中，深炸2-3分钟，或者炸至表皮金黄。用大漏勺将春卷捞出，在厨房用纸上沥干油。
• Transfer the spring rolls onto a plate and serve immediately.
• 将春卷转移到盘中，立即送上餐桌享用美味吧！
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