Recipe - Chicken Egg Rolls

1 Whole large chicken breast,
skinned, halved and boned
1 tablespoon Cooking oil
1 Clove garlic, minced
16 ounce Can bean sprouts, drained,
(or fresh, rinsed and
Patted dry)
One half cup Chopped celery in small
pieces
2 tablespoon Soy sauce
2 teaspoon Cornstarch
One half teaspoon Five spice powder
8 Egg roll skins or packaged
egg roll skins
Cooking oil for deepfrying

PLUM SAUCE
One half cup Plum preserves
1 tablespoon Vinegar
1 tablespoon Soy sauce
1/8 teaspoon Garlic powder
1/8 teaspoon Ground ginger
1 ds Ground red pepper

For filling, chop chicken. Preheat a large skillet or wok over high heat;
add cooking oil. Stirfry chopped chicken and garlic in the oil for 2
minutes. Add the bean sprouts and celery. Stirfry 2 more minutes. Mix the
cornstarch in with the soy sauce, add the five spice powder. Add to the
chicken mixture and cook until thickened. Cool to room temperature. Place
an egg roll skin with one point toward you. Spoon One fourth cup 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 skins and filling. Fry
egg rolls, 2 or 3 at a time, in hot oil (365F) for 23 minutes or till
golden brown. Drain on paper towelling. Serve warm with plum Sauce.

Plum Sauce: In a small saucepan, combine plum preserves, vinegar, soy
sauce, garlic powder, ground ginger, and a dash of ground red pepper. Bring
mixture to boiling, stirring constantly. Remove from heat; cool.
Refrigerate in covered container overnight to blend seasonings.

Origin: Better Homes and Gardens Pasta Book

Shared by: Sharon Stevens Oct/91

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini