• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Chicken and Vegetable Egg Rolls

  • Recipe Submitted by on

Category: Appetizers, Chinese, Side Dishes

 Ingredients List

  • 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


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.

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