Chicken And Vegetable Egg Rolls Recipe

Chicken And Vegetable Egg Rolls picture


MethodMain Ingredient


 Dried mushrooms1⁄2 Cup (8 tbs)
 Whole skinned boned chicken breast1 Large, split
 Garlic1 Clove (5 gm), minced
 Cooking oil1 Tablespoon
 Canned bean sprouts16 Ounce, drained (1 Can)
 Spinach leaves2 Cup (32 tbs) (Small Ones)
 Thinly sliced green onion1⁄2 Cup (8 tbs)
 Sliced bamboo shoots1⁄2 Cup (8 tbs) (Thinly Sliced)
 Soy sauce2 Tablespoon
 Cornstarch2 Teaspoon
 Grated ginger root1 Teaspoon
 Sugar1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Egg roll skins12
 Cooking oil2 Cup (32 tbs) (For Deep Frying)

Nutrition Facts

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


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.
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.
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