July 11, 2010


Printed from COOKS.COM

□   1/2 cup dried mushrooms
□   1 each chicken breast, skin, split
□   1 each clove garlic, minced
□   1 tablespoon oil
□   1 can 16-oz bean sprouts, drained
□   2 cup small spinach leaves
□   1/2 cup green onion thin sliced
□   1/2 cup bamboo shoots, thin sliced
□   2 tablespoons soy sauce
□   2 teaspoons cornstarch
□   1 teaspoon grated ginger root
□   1 teaspoon sugar
□   1/4 teaspoon salt
□   12 each egg roll skins
□   oil for deep-fat frying

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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