Yield: 12 servings
| Measure | Ingredient |
|---|---|
| ½ 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 cups | Small spinach leaves |
| ½ cup | Green onion thin sliced |
| ½ cup | Bamboo shoots, thin sliced |
| 2 tablespoons | Soy Sauce |
| 2 teaspoons | Cornstarch |
| 1 teaspoon | Grated ginger root |
| 1 teaspoon | Sugar |
| ¼ teaspoon | Salt |
| 12 eaches | Egg roll skins |
| \N \N | Oil for deep-fat 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 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 ¼ 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.
Submitted By JEROME GREENE On 04-18-95