Title: Chicken and Vegetable Egg Rolls
Categories: Appetizer Chinese Side
Yield: 12 Servings
| 1/2 | c | Dried mushrooms |
| 1 | | Chicken breast, skin, split |
| 1 | | Clove garlic, minced |
| 1 | tb | Oil |
| 1 | cn | 16-oz bean sprouts, drained |
| 2 | c | Small spinach leaves |
| 1/2 | c | Green onion thin sliced |
| 1/2 | c | Bamboo shoots, thin sliced |
| 2 | tb | Soy Sauce |
| 2 | ts | Cornstarch |
| 1 | ts | Grated ginger root |
| 1 | ts | Sugar |
| 1/4 | ts | Salt |
| 12 | | 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.