Chicken Egg Rolls

Recipe Ingredients

1		Large chicken breast - skinned, halved and
1 tablespoon	15ml	Cooking oil
1		Garlic - minced
1		Ca bean sprouts - drained, (or fresh, rinsed an
		Patted dry)
1/2 cup	55g / 1.9oz	Chopped celery in small - pieces
2 tablespoons	30ml	Soy sauce
2 teaspoons	10ml	Cornstarch
1/2 teaspoon	2.5ml	Five spice powder
8		Egg roll skins or packaged - egg roll skins
		Cooking oil for deep-frying
		Plum Sauce
1/2 cup	118ml	Plum preserves
1 tablespoon	15ml	Vinegar
1 tablespoon	15ml	Soy sauce
1/8 teaspoon	0.6ml	Garlic powder
1/8 teaspoon	0.6ml	Ground ginger
1		Ground red pepper

Recipe Instructions

For filling, chop chicken. Preheat a large skillet or wok over high heat; add cooking oil. Stir-fry chopped chicken and garlic in the oil for 2 minutes. Add the bean sprouts and celery.

Stir-fry 2 more minutes. Mix the cornstarch in with the soy sauce, add the five spice powder. Add to the chicken mixture and cook until thickened. Cool to room temperature. Place an egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin.

Fold the bottom point of skin over the filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up toward remaining corner; moisten point and press firmly to seal. Repeat with the remaining skins and filling. Fry egg rolls, 2 or 3 at a time, in hot oil (365F) for 2-3 minutes or until golden brown. Drain on paper toweling. Serve warm with plum Sauce.

Plum Sauce: In a small saucepan, combine plum preserves, vinegar, soy sauce, garlic powder, ground ginger, and a dash of ground red pepper. Bring mixture to boiling, stirring constantly. Remove from heat; cool. Refrigerate in covered container overnight to blend seasonings.

Origin: Better Homes and Gardens Pasta Book Shared by: Sharon Stevens Oct/91

Source:
Unknown Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.