Chicken Egg Rolls Recipe

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Servings: 8


Cost per serving $2.38 view details


  1. Shred mushrooms. Remove bones and skin from chicken; shred chicken (1 x 1/8 inch pcs). Mix chicken, 1 tsp. salt and the cornstarch. Rinse bean sprouts in cool water; drain.
  2. Heat wok till 1 or possibly 2 drops of water bubble and skitter when sprinkled in wok. Add in 3 Tbsp. vegetable oil; rotate wok to coat side. Add in bean sprouts; stir fry 2 min. Mix 2 tsp. salt and the five spice pwdr (available at some groceries - mostly at an Oriental market); stir half of the mix into bean sprouts. Remove bean sprouts from wok.
  3. Add in 3 Tbsp. vegetable oil to wok; rotate to coat side. Add in chicken; stir fry till chicken turns white. Add in mushrooms and bamboo shoots; stir fry 2 min. Stir in bean sprouts, remaining five spice pwdr mix and the green onions. Drain mix thoroughly and cold (it is helpful if you can put mix in a colander, the colander in a bowl and the bowl in the refrigerator).


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Nutrition Facts

Amount Per Serving %DV
Serving Size 258g
Recipe makes 8 servings
Calories 298  
Calories from Fat 173 58%
Total Fat 19.46g 24%
Saturated Fat 3.41g 14%
Trans Fat 0.37g  
Cholesterol 81mg 27%
Sodium 946mg 39%
Potassium 495mg 14%
Total Carbs 8.57g 2%
Dietary Fiber 2.5g 8%
Sugars 5.4g 4%
Protein 24.09g 39%
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