Ingredients Jump to Instructions ↓

  1. 1/2c Dried mushrooms

  2. 1 ea Chicken breast, skin, split

  3. 1 ea Clove garlic, minced

  4. 1 tb Oil

  5. 1 cn 16-oz bean sprouts, drained

  6. 2 c Small spinach leaves

  7. 1/2c Green onion thin sliced

  8. 1/2c Bamboo shoots, thin sliced

  9. 2 tb Soy Sauce

  10. 2 ts Cornstarch

  11. 1 ts Grated ginger root

  12. 1 ts Sugar

  13. 1/4ts Salt

  14. 12 ea Egg roll skins Oil for deep-fat frying

Instructions Jump to Ingredients ↑

  1. + 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.


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