Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 2 small chicken breast skinned boned and chopped

  3. 1 1/2 cups finely chopped mushrooms

  4. 1/2 cup sliced green onion

  5. 1 cup fresh bean sprouts

  6. 2 tablespoons soy sauce

  7. 1 garlic clove -- finely chopped

  8. 1 1/2 cups finely chopped chinese cabbage

  9. 8 fresh water chestnuts -- peeled and finely chopped

  10. 1 tablespoon dry sherry

  11. 1 beaten egg

  12. 10 spring roll wrappers vegetable oil soy sauce

Instructions Jump to Ingredients ↑

  1. Preparation : In a large skillet with 2 tablespoons of hot oil, saute chicken, mushrooms, onion and garlic until chicken is cooked. Stir in cabbage, water chestnuts and sprouts until heated throughout. Remove from heat. In a small bowl, stir together soy sauce and sherry. Whisk in egg until blended. Pour mixture over chicken mixture. Mix well. On a board, place 1 spring roll facing host. Spoon about 1/4 of filling on center half of skin. Fold bottom point of skin over filling, tucking point under filling. Fold side points over filling, then roll up skin toward remaining top corner. Moisten top point with a little water, folding over and pressing to seal. In deep skillet with hot oil, fry spring rolls until brown. Drain on paper towels. Serve warm with soy sauce for dipping. Approximately 8 minutes.


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