Recipe - Egg Rolls With Chicken And Mushrooms

FILLING
Peanut oil for stir frying
1 tablespoon Ginger shred fine
One half cup Chinese mushrooms shred
1 cup Bamboo shoots shred
1 cup Bean sprouts chop coarse
One fourth cup Green onions shred
1 pound Chicken breast; cooked shred
1 tablespoon Soy sauce
1 tablespoon Chinese cooking wine
1 tablespoon Corn starch

WRAPPERS
1 pack Egg roll wrappers
1 Egg
Peanut oil for deep frying

1. Heat wok. Add peanut oil and ginger, stir fry for 1 minute until oil is
aromatic. 2. Add mushrooms, bamboo shoots, bean sprouts and green onions,
stir fry 2 minutes. 3. Add chicken, stir fry 1 minute. 4. Mix soy sauce,
cooking wine and cornstarch, add and stir fry to thicken. 5. Remove filling
from heat and allow to cool. 6. Beat egg in small bowl. 7. Wrap small
handful of filling in egg roll wrapper, and use beaten egg to seal edges.
8. Egg rolls may be refrigerated or frozen at this point for later cooking.
9. Heat oil to 375F. Deep fry egg rolls for 2 minutes, remove, drain and
serve with plum sauce.

Notes: The chinese name for these is: Gai Yuk Moh Goo Ja Chun Guen Makes 16
egg rolls

Formatted & Busted by RecipeLu recipelu@recipelu.com
Posted to recipeludigest Volume 01 Number 225 by RecipeLu
recipelu@geocities.com on Nov 08, 1997