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  • Chicken And Vegetable Egg Rolls

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    Chicken And Vegetable Egg Rolls
     
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 1/2 c. dry mushrooms
    • 1 each chicken breast, skin, split
    • 1 each clove garlic, chopped
    • 1 Tbsp. oil
    • 1 can 16-ounce bean sprouts, liquid removed
    • 2 c. small spinach leaves
    • 1/2 c. green onion thin sliced
    • 1/2 c. bamboo shoots, thin sliced
    • 2 Tbsp. soy sauce
    • 2 tsp. cornstarch
    • 1 tsp. grated ginger root
    • 1 tsp. sugar
    • 1/4 tsp. salt
    • 12 each egg roll skins
    • oil for deep-fat frying

    Directions

    1. Soak mushrooms in hot water for 30 min; drain and chop, discarding stems.
    2. Chop chicken for filling. Stir-fry chicken and garlic quickly in 1 Tablespoons warm oil about 2 min.
    3. Add in vegetables, stir-fry about 3 min more.
    4. Blend soy sauce into cornstarch; stir in ginger root, sugar and salt.
    5. Stir into chicken minture; cook and stir till thickened. Cold.
    6. Place egg roll skin with one point toward you. Spoon 1/4 c. filling diagonally across and just below center of skin.
    7. Fold bottom point of skin over filling; tuck point under filling.
    8. Fold side corners over, forming an envelope shape. Roll up.
    9. Fry egg rolls, a few at a time, in deep warm oil (365 degrees) for 2-3 min or possibly till golden.
    10. Drain on paper towels.

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