Cantonese Chicken Egg Roll (广式鸡肉春卷)

Ingredients

• packspring roll wrappers, thawed if using frozen
• tablespoon oyster sauce
• tablespoon shaoxing wine
• teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1/4 cup chicken broth
• teaspoon cornstarch
• to 5medium-sized dried shiitake mushroomsyield 1/4 cup once slice d
• 1/2 small bamboo shoot, slice d into strips (or 1 cup can ned bamboo shoot)
• small carrot, slice d into strips (yield 1/2 cup strips)
• Vegetable oil(for frying)
• clove sgarlic, grated
• green onions, slice d
• oz (225) ground chicken
• Sriracha
• Sweet chili sauce

Instructions

1. Add dried shiitake mushrooms into a small bowl and add hot water to cover. Let rehydrate for 10 to 15 minutes, until turning tender. Gently rub mushrooms to remove dirt. Discard the liquid. Squeeze water out of the mushrooms and slice them into thin strips.
2. Mix the sauce ingredients in a small bowl.