| 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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