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脆皮蛋卷 Crispy Chicken Egg Rolls
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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 For the egg rolls: 12 egg roll wrappers 1 egg, beaten, for sealing wrappers 4 cups vegetable oil, for frying
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