Chicken And Vegetable Egg Rolls Recipe
Ingredients
| Dried mushrooms | 1/2 Cup (16 tbs) | |
| 1 whole large chicken breast, skinned, split, and boned | ||
| Garlic | 1 Clove (5gm), minced | |
| Cooking oil | 1 Tablespoon | |
| Bean sprouts | 1 16 Ounce, drained | |
| 2 cups small spinach leaves | ||
| 1/2 cup thinly sliced green onion | ||
| Bamboo shoots | 1/2 Cup (16 tbs), thinly sliced | |
| Soy sauce | 2 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Ginger root | 1 Teaspoon, grated | |
| Sugar | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 12 egg roll skins | ||
| Cooking oil for deep-fat frying | ||
Directions
Soak mushrooms in warm water for 30 minutes; drain and chop, discarding stems.
Chop chicken.
For filling, stir-fry chicken and garlic quickly in 1 tablespoon hot oil about 2 minutes.
Add vegetables; stir-fry about 3 minutes more.
Blend soy into cornstarch; stir in gingerroot, sugar, and salt.
Stir into chicken mixture; cook and stir till thickened.
Cool.
Place egg roll skin with one point toward you .
Spoon 1/4 cup of filling diagonally across and just below center of skin.
Fold bottom point of skin over filling; tuck point under filling.
Fold side corners over, forming envelope shape as shown.
Roll up toward remaining corner; moisten point and press firmly to seal.
Repeat with remaining egg roll skins and filling.
Fry egg rolls, a few at a time, in deep hot oil (365°) for 2 to 3 minutes or till golden brown.
Drain on paper toweling.
Chop chicken.
For filling, stir-fry chicken and garlic quickly in 1 tablespoon hot oil about 2 minutes.
Add vegetables; stir-fry about 3 minutes more.
Blend soy into cornstarch; stir in gingerroot, sugar, and salt.
Stir into chicken mixture; cook and stir till thickened.
Cool.
Place egg roll skin with one point toward you .
Spoon 1/4 cup of filling diagonally across and just below center of skin.
Fold bottom point of skin over filling; tuck point under filling.
Fold side corners over, forming envelope shape as shown.
Roll up toward remaining corner; moisten point and press firmly to seal.
Repeat with remaining egg roll skins and filling.
Fry egg rolls, a few at a time, in deep hot oil (365°) for 2 to 3 minutes or till golden brown.
Drain on paper toweling.
Chef
