Chicken Egg Rolls
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Serves/Makes: 12 pcs
Ready in: < 30 minutes
- 1 tablespoon sesame oil
- 1 (6 ounce size) boneless skinless chicken breast, finely chopped
- 1 clove garlic, minced
- 1 can (16 ounce size) bean sprouts, drained
- 2 cups chopped spinach leaves
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped water chestnuts
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon grated fresh ginger
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 12 egg roll wrappers
- oil, for deep frying
Heat the sesame oil in a wok or skillet over medium-high heat. Add the chicken and cook, stirring constantly, for 2-3 minutes. Add the garlic, bean sprouts, spinach, green onions, and water chestnuts. Cook, stirring constantly, for 4 minutes. In a small bowl, whisk together the soy sauce and cornstarch until smooth. Add to the chicken mixture and stir well. Add the ginger, salt, and sugar. Stir the mixture constantly until the sauce begins to thicken. Remove the pan from the heat and let cool slightly. Place 1/4 cup of the chicken filling on each egg roll wrapper. Fold one corner of the wrapper up towards the center, over the filling. Fold the side corners in to form an envelope, then roll up jelly-roll style. Wipe out the wok or use a deep fryer. If using a wok, heat about 1 1/2 inches of oil to 360 degrees F. If using a deep fryer, follow the manufacturer's instructions for oil and heat to 360 degrees F. Add the egg rolls a few at a time, turning as needed until golden brown, about 3-4 minutes. Remove the egg rolls with a slotted spoon or tongs and set on paper toweling to drain. Serve the egg rolls hot with your favorite dipping sauce such as sweet and sour, soy sauce, etc.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.