Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 tablespoons peanut oil

  3. 1/2 pound cooked chicken

  4. 1/2 pound napa cabbage

  5. 1/4 cup scallions

  6. 3 cups bean sprouts

  7. 4 tree ears

  8. 1/2 cup bamboo shoots

  9. 1/8 pound tiger prawn

  10. 2 teaspoons soy sauce

  11. 1 teaspoon white wine

  12. 1/3 cup chicken stock

  13. 1 tablespoon cornstarch

  14. 16 egg roll skin

  15. 2 egg

  16. peanut oil

Instructions Jump to Ingredients ↑

  1. heat the oil in a wok, over a moderate flame add the chicken, cabbage, scallions, bean sprouts, mushrooms, bamboo shoots, and shrimp stir-fry quickly for 1-2 minutes, until shrimp is pink add the soy sauce, wine, and chicken broth heat and stir for 2 minutes combine cornstarch and water, mix well, and add to wok heat and stir until thickened remove from heat season to taste allow to cool completely divide filling mixture into equal portions place one portion onto the corner of each skin fold the opposite corner over the filling to cover brush folded corners lightly with beaten egg fold over filling and press gently to seal brush remaining corner lightly with egg mixture roll to remaining corner, press lightly to seal repeat with remaining filling and skins heat oil to 360 degrees add rolls 1-2 at a time and fry until lightly browned on all sides drain well on a cooling rack and blot with paper towels serve hot, with assorted dipping sauces to the side


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