- For the sauce:
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- Pinch of white pepper
- Pinch of five-spice powder
- Pinch of sea salt
- For the filling:
- 2 tablespoons vegetable oil, divided
- 1 pound ground chicken
- Pinch of salt
- 1/2 carrot, julienned
- 2 cups thinly sliced cabbage
- 6 dried shiitake mushrooms, rehydrated in water for 2 hours, drained, and thinly sliced
- 3 cloves garlic, finely minced
- 3 tablespoons finely minced cilantro stems (save the leaves for another use)
- 1 (4-ounce) bundle dried glass noodles, soaked in water for 10 minutes, drained, and cut into 1-inch pieces
Instructions
Prepare the sauce:
In a small bowl, make a cornstarch slurry by combining 1 tablespoon cornstarch with 1 tablespoon water. Mix well and set aside.
In a separate small bowl, combine the soy sauce, oyster sauce, hoisin sauce, sesame oil, white pepper, five-spice powder, and sea salt. Mix well and set aside.
Cook the filling:
In a pan over high heat, add 1 tablespoon of vegetable oil, the ground chicken, and a pinch of salt. Stir fry the meat, breaking it up into small pieces, until most of the pink is gone, about 2 minutes. Remove from pan and set aside.
In the same pan, add another tablespoon of vegetable oil, then add the carrot, cabbage, and shiitake mushrooms. Stir fry over high heat until softened, about 1 minute. Add the garlic and cilantro stems and cook over high heat until aromatic, about 30 seconds. Add the chicken, glass noodles, and sauce. Mix well and cook for another 30 seconds. Pour in the cornstarch slurry and cook, stirring, for another 30 seconds to thicken the sauce.
Transfer the filling to a plate and let cool for about 20 minutes before assembling egg rolls.