Egg rolls with chicken and mushrooms
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Peanut oil for stir frying | ||
| 1 | tablespoon | Ginger shred fine |
| ½ | cup | Chinese mushrooms shred |
| 1 | cup | Bamboo shoots shred |
| 1 | cup | Bean sprouts chop coarse |
| ¼ | cup | Green onions shred |
| 1 | pounds | Chicken breast; cooked shred |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Chinese cooking wine |
| 1 | tablespoon | Corn starch |
| 1 | pack | Egg roll wrappers |
| 1 | Egg | |
| Peanut oil for deep frying | ||
Directions
FILLING
WRAPPERS
1. Heat wok. Add peanut oil and ginger, stir fry for 1 minute until oil is aromatic. 2. Add mushrooms, bamboo shoots, bean sprouts and green onions, stir fry 2 minutes. 3. Add chicken, stir fry 1 minute. 4. Mix soy sauce, cooking wine and cornstarch, add and stir fry to thicken. 5. Remove filling from heat and allow to cool. 6. Beat egg in small bowl. 7. Wrap small handful of filling in egg roll wrapper, and use beaten egg to seal edges.
8. Egg rolls may be refrigerated or frozen at this point for later cooking.
9. Heat oil to 375F. Deep fry egg rolls for 2 minutes, remove, drain and serve with plum sauce.
Notes: The chinese name for these is: Gai Yuk Moh Goo Ja Chun Guen Makes 16 egg rolls
Formatted & Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 225 by RecipeLu <recipelu@...> on Nov 08, 1997