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Chicken And Vegetable Egg Rolls

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  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
  Cornstarch 2 Teaspoon
  Grated ginger root 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Salt 1⁄4 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.
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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