This is a print preview of "Chicken Egg Rolls" recipe.

Chicken Egg Rolls Recipe
by CookEatShare Cookbook

Chicken Egg Rolls
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  Servings: 2

Ingredients

  • 1 whole lg. chicken breast, skinned, halved lengthwise & boned
  • 1 tbsp. veg. oil
  • 1 clove garlic, chopped
  • 1 (16 ounce.) can bean sprouts, liquid removed
  • 1/2 c. minced celery
  • 2 tbsp. soy sauce
  • 2 teaspoon cornstarch
  • 1/2 teaspoon five spice pwdr
  • 8 egg roll skins (see recipe, or possibly 8 packaged egg roll skins)
  • Veg. oil or possibly shortening for deep-fat frying
  • Plum Sauce

Directions

  1. For filling, chop chicken. Preheat a large skillet or possibly wok over high heat; add in veg. oil. Stir fry minced chicken and chopped garlic in the 1 Tbsp. warm veg. oil for 2 min. Add in the bean sprouts and the minced celery; stir fry about 2 min more. Stir together soy sauce and cornstarch. Stir in 5 spice pwdr. Stir into chicken mix; cook and stir till thickened and bubbly. Cook and stir 2 min more. Cold to room temperature.
  2. Place an egg roll skin with 1 point toward you. Spoon 1/4 c. filling diagonally across and just below center of skin. Fold the bottom point of skin over the filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up toward remaining corner; moisten point and press firmly to seal. Repeat with the remaining egg roll skins and filling.
  3. Fry egg rolls, 2 or possibly 3 at a time, in deep warm veg. oil or possibly shortening (365 degrees) for 2 to 3 min or possibly till golden. Drain on paper toweling. Serve hot with Plum Sauce. Makes 8 egg rolls.
  4. Plum Sauce: In a small saucepan combine 1/2 c. plum preserves, 1 Tbsp. vinegar, 1 Tbsp. soy sauce, 1/8 tsp. garlic pwdr, 1/8 tsp. grnd ginger and dash grnd red pepper. Bring mix to boiling, stirring constantly. Remove from heat; cold. Chill in covered container overnight to blend seasonings.