Chicken Egg Rolls Recipe

• 1 whole lg. chicken breast, skinned, halved lengthwise & boned
• 1 tbsp. veg. oil
• 1 clove garlic, chopped
• 1 (16 ounce.) can bean sprouts, liquid removed
• 1/2 c. minced celery
• 2 tbsp. soy sauce
• 2 teaspoon cornstarch
• 1/2 teaspoon five spice pwdr
• 8 egg roll skins (see recipe, or possibly 8 packaged egg roll skins)
• Veg. oil or possibly shortening for deep-fat frying
• Plum Sauce

1. For filling, chop chicken.
2. Preheat a large skillet or possibly wok over high heat; add in veg.
3. oil.
4. Stir fry minced chicken and chopped garlic in the 1 Tbsp.
5. warm veg.
6. oil for 2 min.
7. Add in the bean sprouts and the minced celery; stir fry about 2 min more.
8. Stir together soy sauce and cornstarch.
9. Stir in 5 spice pwdr.
10. Stir into chicken mix; cook and stir till thickened and bubbly.
11. Cook and stir 2 min more.
12. Cold to room temperature.
13. Place an egg roll skin with 1 point toward you.
14. Spoon 1/4 c. filling diagonally across and just below center of skin.
15. Fold the bottom point of skin over the filling; tuck point under filling.
16. Fold side corners over, forming an envelope shape.
17. Roll up toward remaining corner; moisten point and press firmly to seal.
18. Repeat with the remaining egg roll skins and filling.
19. Fry egg rolls, 2 or possibly 3 at a time, in deep warm veg.
20. oil or possibly shortening (365 degrees) for 2 to 3 min or possibly till golden.
21. Drain on paper toweling.
22. Serve hot with Plum Sauce.
23. Makes 8 egg rolls.
24. Plum Sauce: In a small saucepan combine 1/2 c. plum preserves, 1 Tbsp.
25. vinegar, 1 Tbsp.
26. soy sauce, 1/8 tsp.
27. garlic pwdr, 1/8 tsp.
28. grnd ginger and dash grnd red pepper.
29. Bring mix to boiling, stirring constantly.
30. Remove from heat; cold.
31. Chill in covered container overnight to blend seasonings.

chicken breast, oil, clove garlic, bean sprouts, celery, soy sauce, cornstarch, five spice pwdr, egg roll skins, oil, sauce

Taken from cookeatshare.com/recipes/chicken-egg-rolls-36603 (may not work)