Chicken and vegetable egg rolls

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

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