Chinese Spring Rolls With Chicken

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Steamy Kitchen


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1 tablespoon soy sauce

1 teaspoon rice wine (or white wine)

freshly ground black pepper

1 teaspoon cornstarch

1 pound ground chicken

2 tablespoons cooking oil, divided

2 cloves garlic, finely minced

1 teaspoon grated fresh ginger

1 stalk green onion, chopped

1/2 head of small cabbage (about 8 ounces), shredded

2 carrots, thin julienne cut

2 tablespoons oyster sauce

1 tablespoon cornstarch

1/4 cup water

50 spring roll wrappers, defrosted

oil, for deep frying (about 1/2 liter to 1 liter)

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