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: 8

Ingredients

  • 2 pound chicken breast
  • 8 ounce. mushrooms
  • 1 teaspoon salt
  • 1 teaspoon cornstarch
  • 2 pound fresh bean sprouts
  • 3 tbsp. vegetable oil
  • 2 teaspoon salt
  • 2 teaspoon Five Spice Pwdr
  • 3 tbsp. vegetable oil
  • 1/2 c. shredded canned bamboo shoots
  • 1/2 c. sliced green onions (with tops)
  • 1 pound egg roll skins
  • 1 egg, beaten
  • Vegetable oil for deep frying

Directions

  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).