Ingredients

• 20g Dali Shiitake Mushroom Slices
• 100g Erawan Rice Sticks
• 500g chicken mince
• 4 green onions, thinly sliced
• 70g Valcom Bamboo Shoot Slices, drained, chopped
• 1 carrot, peeled, grated
• 2cm piece ginger, finely grated
• 2 garlic cloves, crushed
• 340ml bottle Indofood Sweet Soy Sauce Kecap Manis
• 24 sheets frozen spring roll wrappers, thawed
• vegetable oil, for cooking

Method

• Step 1 Place mushroom slices into a heatproof bowl. Cover with boiling water. Stand for 30 minutes or until tender. Drain. Finely chop.
• Step 2 Place noodles into a bowl. Cover with hot water. Stand for 15 minutes or until tender. Drain. Roughly chop.
• Step 3 Combine chicken mince, onions, bamboo shoots, carrot, ginger, garlic, mushrooms, noodles and 1 tablespoon ketcap manis in a large bowl.
• Step 4 Place 1 spring roll wrapper onto a flat surface with 1 corner pointing towards you. Place a heaped tablespoonful of filling onto corner of wrapper. Brush edges lightly with water. Fold corner over filling, then roll up firmly, folding edges in. Press to seal. Place onto a tray. Repeat with remaining wrappers and filling. Cover with plastic wrap. Refrigerate until required.
• Step 5 Pour enough oil into a wok or large saucepan so it is one-third full. Heat over medium-high heat until a small piece of bread dropped in sizzles. Cook spring rolls, in batches, for 3 to 4 minutes or until golden. Transfer to a wire rack with a slotted spoon. Serve with remaining kecap manis, for dipping.