| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Chinese | Appetizers, Chinese, Side dishes | 12 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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