Chicken egg rolls

Yield: 8 servings

Measure Ingredient
1 \N Whole large chicken breast, skinned, halved and boned
1 tablespoon Cooking oil
1 \N Clove garlic, minced
16 ounces Can bean sprouts, drained, (or fresh, rinsed and
\N \N Patted dry)
½ cup Chopped celery in small
½ cup Plum preserves
1 tablespoon Vinegar
1 tablespoon Soy sauce pieces
2 tablespoons Soy sauce
2 teaspoons Cornstarch
½ teaspoon Five spice powder
8 \N Egg roll skins or packaged egg roll skins
\N \N Cooking oil for deep-frying
⅛ teaspoon Garlic powder
⅛ teaspoon Ground ginger
1 dash Ground red pepper


For filling, chop chicken. Preheat a large skillet or wok over high heat; add cooking oil. Stir-fry chopped chicken and garlic in the oil for 2 minutes. Add the bean sprouts and celery. Stir-fry 2 more minutes. Mix the cornstarch in with the soy sauce, add the five spice powder. Add to the chicken mixture and cook until thickened. Cool to room temperature. Place an egg roll skin with one point toward you.

Spoon ¼ cup filling diagonally across and just below center of skin. Fold the bottom point of skin over the filling; tuck point under filling. Fold side corners over, forming an envelope shape.

Roll up toward remaining corner; moisten point and press firmly to seal. Repeat with the remaining skins and filling. Fry egg rolls, 2 or 3 at a time, in hot oil (365F) for 2-3 minutes or till golden brown. Drain on paper towelling. Serve warm with plum Sauce.

Plum Sauce: In a small saucepan, combine plum preserves, vinegar, soy sauce, garlic powder, ground ginger, and a dash of ground red pepper.

Bring mixture to boiling, stirring constantly. Remove from heat; cool.

Refrigerate in covered container overnight to blend seasonings.

Origin: Better Homes and Gardens Pasta Book Shared by: Sharon Stevens Oct/91

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