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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is the egg roll recipe my mom used. Whenever we made them, they were gone in a flash! Everyone describes them as addicting, and when they are gone, we always want more! Serve with sweet and sour sauce. Good cold or warm as left overs also! Read more ! Ingredients:
filling |
1/2 c mushrooms |
1 lg chicken breast |
1 clove garlic |
1 tbsp cooking oil (plus enough for the deep fryer) |
1 - 16oz bag of fresh bean sprouts |
2c small spinach leaves |
1/2 cup thinly sliced green onion |
1/2 cup thinly sliced bamboo shoots |
sauce |
2 tbsp soy sauce |
2 tsp cornstarch |
1 tsp grated ginger root |
1/2 tsp sugar |
1/4 tsp salt |
12 egg roll skins |
Directions:
1. Finely dice all vegetables and mix together in a large bowl.
2. For sauce: blend soy sauce into cornstarch; stir in gingerroot, sugar and salt. Set aside.
3. Filling: brown chicken breast, dice as small as possible. Stir fry chicken and garlic in 1 tbsp oil for about 2 minutes. Add vegetables and stir fry for about 3 minutes more. Add sauce mixture, cook and stir until thickened. Cool.
4. Assembly: place filling in center of egg roll wrap. Roll as desired; wet edges of wrap with water to seal.
5. Deep fry until lightly browned. Let cool 5 minutes or more, serve. Great with sweet and sour sauce!
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