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CHICKEN AND VEGETABLE EGG ROLLS
![]() Ingredients 1/2 cup dried mushrooms 1 each chicken breast, skin, split 1 each clove garlic, minced 1 tablespoon oil 1 can 16-oz bean sprouts, drained 2 cup small spinach leaves 1/2 cup green onion thin sliced 1/2 cup bamboo shoots, thin sliced 2 tablespoons soy sauce 2 teaspoons cornstarch 1 teaspoon grated ginger root 1 teaspoon sugar 1/4 teaspoon salt 12 each egg roll skins oil for deep-fat frying Preparation 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 T hot oil about 2 minutes. Add vegetables, stir-fry about 3 minutes more. Blend soy sauce into cornstarch; stir in ginger root, sugar and salt. Stir into chicken minture; cook and stir until thickened. Cool. Place egg roll skin with one point toward you. Spoon 1/4 cup 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 an envelope shape. Roll up. Fry egg rolls, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown. Drain on paper towels.
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chicken, egg, rolls, vegetable |
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