Chinese New Year Spring Rolls

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1. 1Step 1: Cut chicken thighs into thin slices; then cut again into matchstick strips. Mix with Chicken Marinade ingredients. Cover and refrigerate. (we recommend preparing a day in advance and marinating overnight)
2. 2Step 2: Coarsely chop shrimp. Cover and refrigerate until needed.
3. 3Step 3: On the day of cooking, soak shitake mushrooms in hot water for 30 minutes.
4. 4Step 4: Strain liquid from soaked mushrooms, reserving 3 tablespoons of mushroom soaking liquid for cornstarch slurry. Cut off stems and slice caps into thin strips.
5. 5Step 5: Heat your wok until it's very hot. Splash in 1 1/2 tablespoons of oil, then add the chicken pieces. Flip the chicken over when the underside is brown, about one minute. Break up pieces with a spatula and transfer the cooked chicken to a plate.
6. 6Step 6: Add shrimp to the wok and stir-fry until just cooked through, about 30 seconds. Transfer to a plate.
7. 7Step 7: Ensuring the wok is still piping hot, add another 1 ½ tablespoons of oil, then add mushrooms, celery, cabbage and bamboo shoots. Stir-fry until cabbage softens (about 3 minutes).
8. 8Step 8: Season and toss.
9. 9Step 9: Return chicken and shrimp to the wok and toss in with the vegetables.
10. 10Step 10: Stir cornstarch slurry and toss well until the mixture thickens. Transfer to a plate, cover and refrigerate to chill.
11. 11Step 11: Place around 2 spoons of filling into the centre of the spring roll skin. Tuck in the sides and roll it up, sealing the edges with egg whites.
12. 12Step 12: Throw them into a deep fryer until the skin is golden and crispy. Drain on a paper towel and serve.
13. 13Step 13: Pour enough oil into your ultimate carbon steel wok to reach halfway.
14. 14Step 14: Heat oil to 350 degrees or use a bamboo chopstick to test for readiness. When the oil is hot enough, small bubbles will form around the chopstick when inserted into the oil.
15. 15Step 15: Place a few rolls into hot oil and fry on both sides until crisp and golden brown. Do not overcrowd. Drain on paper towels. Keep warm in 200°C oven.