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Chicken And Vegetable Egg Rolls Recipe
|Dried mushrooms||1⁄2 Cup (8 tbs)|
|Whole skinned boned chicken breast||1 Large, split|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||1 Tablespoon|
|Canned bean sprouts||16 Ounce, drained (1 Can)|
|Spinach leaves||2 Cup (32 tbs) (Small Ones)|
|Thinly sliced green onion||1⁄2 Cup (8 tbs)|
|Sliced bamboo shoots||1⁄2 Cup (8 tbs) (Thinly Sliced)|
|Soy sauce||2 Tablespoon|
|Grated ginger root||1 Teaspoon|
|Egg roll skins||12|
|Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
Serving size: Complete recipe
Calories 1739 Calories from Fat 593
% Daily Value*
Total Fat 67 g103.3%
Saturated Fat 10.1 g50.7%
Trans Fat 0.1 g
Cholesterol 139.9 mg
Sodium 3024.1 mg126%
Total Carbohydrates 210 g70%
Dietary Fiber 31.3 g125%
Sugars 25.5 g
Protein 96 g193%
Vitamin A 150.4% Vitamin C 185.1%
Calcium 30.3% Iron 88.2%
*Based on a 2000 Calorie diet
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.
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.