Chicken And Vegetable Egg Rolls Recipe

• 1/2 c. dry mushrooms
• 1 each chicken breast, skin, split
• 1 each clove garlic, chopped
• 1 Tbsp. oil
• 1 can 16-ounce bean sprouts, liquid removed
• 2 c. small spinach leaves
• 1/2 c. green onion thin sliced
• 1/2 c. bamboo shoots, thin sliced
• 2 Tbsp. soy sauce
• 2 tsp. cornstarch
• 1 tsp. grated ginger root
• 1 tsp. sugar
• 1/4 tsp. salt
• 12 each egg roll skins
• oil for deep-fat frying

1. Soak mushrooms in hot water for 30 min; drain and chop, discarding stems.
2. Chop chicken for filling.
3. Stir-fry chicken and garlic quickly in 1 Tablespoons warm oil about 2 min.
4. Add in vegetables, stir-fry about 3 min more.
5. Blend soy sauce into cornstarch; stir in ginger root, sugar and salt.
6. Stir into chicken minture; cook and stir till thickened.
7. Cold.
8. Place egg roll skin with one point toward you.
9. Spoon 1/4 c. filling diagonally across and just below center of skin.
10. Fold bottom point of skin over filling; tuck point under filling.
11. Fold side corners over, forming an envelope shape.
12. Roll up.
13. Fry egg rolls, a few at a time, in deep warm oil (365 degrees) for 2-3 min or possibly till golden.
14. Drain on paper towels.

mushrooms, chicken, clove garlic, oil, bean sprouts, spinach, green onion, bamboo shoots, soy sauce, cornstarch, ginger root, sugar, salt, egg roll, oil

Taken from cookeatshare.com/recipes/chicken-and-vegetable-egg-rolls-13454 (may not work)