| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Eggs |
Chinese |
Curtis aike, Flash1 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2 |
sm |
Chicken breast |
|
|
Skinned boned and chopped |
| 1 1/2 |
c |
Finely chopped mushrooms |
| 1/2 |
c |
Sliced green onion |
| 1 |
c |
Fresh bean sprouts |
| 2 |
tb |
Soy sauce |
| 1 |
|
Garlic clove; finely chopped |
| 1 1/2 |
c |
Finely chopped Chinese cabbage |
| 8 |
|
Fresh water chestnuts; peeled and finely |
|
|
Chopped |
| 1 |
tb |
Dry sherry |
| 1 |
|
Beaten egg |
| 10 |
|
Spring roll wrappers |
|
|
Vegetable oil |
|
|
Soy sauce |
INSTRUCTIONS
In a large skillet with 2 tablespoons of hot oil, saute chicken,
mushrooms, onion and garlic until chicken is cooked. Stir in cabbage,
water chestnuts & sprouts until heated throughout. Remove from heat.
In a small bowl, stir together soy sauce and sherry. Whisk in egg
until blended. Pour mixture over chicken mixture. Mix well. On a
board, place 1 spring roll facing host. Spoon about 1/4 of filling on
center half of skin. Fold bottom point of skin over filling, tucking
point under filling. Fold side points over filling, then roll up skin
toward remaining top corner. Moisten top point with a little water,
folding over and pressing to seal. In deep skillet with hot oil, fry
spring rolls until brown. Drain on paper towels. Serve warm with soy
sauce for dipping.
Approximately 8 minutes.
Per serving (excluding unknown items): 1277 Calories; 81g Fat (59%
calories from fat); 123g Protein; 4g Carbohydrate; 371mg Cholesterol;
2424 mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2123
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God is a know-all”