Free Recipe Chicken and Vegetable Egg Rolls
Recipe Type: A Recipes
Recipe Preparation: cook
Cooking Ingredients for Chicken and Vegetable Egg Rolls Recipe
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
Chicken and Vegetable Egg Rolls Preparation
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. Posted to MM-Recipes Digest by Rfm <Robert-Miles@usa.net> on Sep 21, 98
Cooking Temperature:
Recipe Serves: 12
How Do You Cook Chicken and Vegetable Egg Rolls?
If you know a better Chicken and Vegetable Egg Rolls Recipe please comment below.