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Ingredients
- 2 Tbsp. Vegetable oil
- 2 sm Chicken breast Skinned boned and minced
- 1 1/2 c. Finely minced mushrooms
- 1/2 c. Sliced green onion
- 1 c. Fresh bean sprouts
- 2 Tbsp. Soy sauce
- 1 x Garlic clove, finely minced
- 1 1/2 c. Finely minced Chinese cabbage
- 8 x Fresh water chestnuts, peeled and finely Minced
- 1 Tbsp. Dry sherry
- 1 x Beaten egg
- 10 x Spring roll wrappers Vegetable oil Soy sauce
Directions
- In a large skillet with 2 Tbsp. of warm oil, saute/fry chicken, mushrooms, onion and garlic till chicken is cooked. Stir in cabbage, water chestnuts & sprouts till heated throughout. Remove from heat.
- In a small bowl, stir together soy sauce and sherry. Whisk in egg till blended. Pour mix over chicken mix. 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 warm oil, fry spring rolls till brown. Drain on paper towels. Serve hot with soy sauce for dipping.
- Approximately 8 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 745g | |
| Calories 908 | |
| Calories from Fat 519 | 57% |
| Total Fat 58.16g | 73% |
| Saturated Fat 10.93g | 44% |
| Trans Fat 1.04g | |
| Cholesterol 364mg | 121% |
| Sodium 2122mg | 88% |
| Potassium 1609mg | 46% |
| Total Carbs 20.71g | 6% |
| Dietary Fiber 5.4g | 18% |
| Sugars 10.24g | 7% |
| Protein 74.36g | 119% |
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