HomeChicken Chicken and Vegetable Egg Rolls

Chicken and Vegetable Egg Rolls

Posted in : Chicken on by : Daphne


1/2 cup Dried mushrooms1 x Chicken breast, skin, split1 x Clove garlic, minced1 tbl Oil1 can 16-oz bean sprouts, drained2 cup Small spinach leaves1/2 cup Green onion thin sliced1/2 cup Bamboo shoots, thin sliced2 tbl Soy Sauce2 tsp Cornstarch1 tsp Grated ginger root1 tsp Sugar1/4 tsp Salt12 x Egg roll skinsOil 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.