Ingredients
4cupsoil,for frying
2tbspvegetable oil
⅓cupcabbage,shredded
¼cupcarrots,shredded
¼cupcucumber,shredded
2tbsponion,diced
¼cupgreen onion,diced
2tbspshiitake mushrooms,finely chopped
⅓cupsun dried tomatoes,chopped
salt and pepper,to taste
2ozchicken breast,boneless, halves, cooked and diced
1ozcrabmeat,cooked, diced
1tspChinese five-spice powder
1pcavocado,peeled, pitted and diced
1tsplemon juice
8pcsspring roll wrappers
Preparation
Heat oil for frying in a wok over medium high heat.
Heat vegetable oil in a medium saucepan over medium heat. Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper. Slowly cook and stir for 10 minutes until all vegetables are tender.
Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture. Sprinkle avocado with lemon juice, then stir it into the mixture. Remove from heat.
Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers. Fold wrappers, and seal the edges with moistened fingers.
Carefully lower spring rolls into the heated oil for frying. Deep fry for approximately 3 minutes, or until golden brown. Drain on paper towels.
Cut in half to serve.
