Chicken And Vegetable Egg Rolls
|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)|
Soak mushrooms in warm water for 30 minutes; drain and chop, discarding stems.
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.