Chicken Egg Rolls Recipe

• 2 pound chicken breast
• 8 ounce. mushrooms
• 1 teaspoon salt
• 1 teaspoon cornstarch
• 2 pound fresh bean sprouts
• 3 tbsp. vegetable oil
• 2 teaspoon salt
• 2 teaspoon Five Spice Pwdr
• 3 tbsp. vegetable oil
• 1/2 c. shredded canned bamboo shoots
• 1/2 c. sliced green onions (with tops)
• 1 pound egg roll skins
• 1 egg, beaten
• Vegetable oil for deep frying

1. Shred mushrooms.
2. Remove bones and skin from chicken; shred chicken (1 x 1/8 inch pcs).
3. Mix chicken, 1 tsp.
4. salt and the cornstarch.
5. Rinse bean sprouts in cool water; drain.
6. Heat wok till 1 or possibly 2 drops of water bubble and skitter when sprinkled in wok.
7. Add in 3 Tbsp.
8. vegetable oil; rotate wok to coat side.
9. Add in bean sprouts; stir fry 2 min.
10. Mix 2 tsp.
11. salt and the five spice pwdr (available at some groceries - mostly at an Oriental market); stir half of the mix into bean sprouts.
12. Remove bean sprouts from wok.
13. Add in 3 Tbsp.
14. vegetable oil to wok; rotate to coat side.
15. Add in chicken; stir fry till chicken turns white.
16. Add in mushrooms and bamboo shoots; stir fry 2 min.
17. Stir in bean sprouts, remaining five spice pwdr mix and the green onions.
18. Drain mix thoroughly and cold (it is helpful if you can put mix in a colander, the colander in a bowl and the bowl in the refrigerator).

chicken, mushrooms, salt, cornstarch, sprouts, vegetable oil, salt, vegetable oil, bamboo shoots, green onions, egg roll, egg, vegetable oil

Taken from cookeatshare.com/recipes/chicken-egg-rolls-3066 (may not work)