Chicken And Vegetable Egg Rolls Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Dried mushrooms,
2 tbsp: Soy Sauce,
1 each: Chicken breast, skin, split
2 tsp: Cornstarch,
1 each: Clove garlic, minced
1 tsp: Grated ginger root,
1 tbsp: Oil,
1 tsp: Sugar,
1 can: 16-oz bean sprouts, drained
1/4 tsp: Salt,
2 cup: Small spinach leaves,
12 each: Egg roll skins,
1/2 cup: Green onion thin sliced,
Oil for deep-fat frying,
1/2 cup: Bamboo shoots, thin sliced
Directions:
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 1/4 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
Source from luhu.jp
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 1/4 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
Source from luhu.jp