Spring Rolls
For the Stir-Fry Sauce:
2 tbs soy sauce
1 1/2 tbs fish sauce (or vegetarian stir-fry sauce)
1 tbs lime juice
1 tbs dry sherry (or mirin)
1/4 tsp sugar
1/4 tsp pepper (white, ground)
For the Filling:
1 chicken breast (sliced into thin strips)
1 tbs soy sauce
2 tbs oil
3 to 4 cloves garlic (minced)
1 piece galangal (or ginger; thumb-sized, grated)
3 green onions (sliced lengthwise into matchsticks)
1 red chili pepper (minced; or 1/21 tsp cayenne pepper)
1 carrot (grated or sliced into matchsticks)
46 shiitake mushrooms (sliced into small pieces)
1/21 cup cabbage (shredded or finely chopped)
23 cups bean sprouts
Optional: 1 lime (juiced)
1/2 cup fresh coriander (roughly chopped)
2 tbs vegetable oil (canola or corn; plus enough for deep-frying)
12 spring roll wrappers (typically 1 package, thaw if frozen)
Toss the chicken strips in 1 tbs soy sauce. Set aside to marinate.
Heat a wok or large frying pan over medium-high heat. Drizzle in 2 tbs oil, then add garlic, galangal or ginger, green onion, and chili pepper. Stir-fry for 1 min.
Add the marinated chicken and stir-fry for 2 to 3 min.
Add the carrot, mushrooms, and cabbage along with the stir-fry sauce. Stir-fry 2 more min, until the chicken is opaque when sliced through and the vegetables have softened but still retain most of their crispness.
Remove from heat and mix in the bean sprouts.

Test it for salt and flavor. Add 1 more tbs of fish or soy sauce if it's not salty or flavorful enough. If it's too salty, add a squeeze of lime juice.
Assemble the Rolls:
Place a spring roll wrapper on a clean working surface. Using a slotted spoon, place one heaping tbs of well-drained filling lengthwise across the bottom of the wrapper, leaving 1 inch bare on either side.
Sprinkle some of the fresh coriander over the filling, and then ready to roll.
Fold the left and right ends over the filling on either side, then lift up the bottom and roll to the other end. Secure the roll by dipping fingers in some water and wetting the end, "pasting" it shut.
Continue rolling until out of wrappers and filling.
Fry Spring Rolls:
In a wok or deep-sided frying pan, pour oil until it is 1 inch deep. Heat over medium-high heat.
When snake-like lines begin to form across the bottom of the pan, the oil should be nearly hot enough. To test it, dip one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready. If not, wait another 30 sec to 1 min and try again.
Gently place spring rolls in oil, allowing them to fry about 1 min on each side. Spring rolls are done when they turn light to medium golden-brown. Use tongs to remove and set on paper towels or a clean tea towel to drain while frying the rest.
Serve with Thai sweet chili sauce. Makes 12 rolls