Main content

Alert message

Ingredients:

  • 1 whole chicken breast, skinned, and boned

  • 1 clove garlic, minced

  • 1 tablespoon cooking oil

  • 1 16-ounce can bean sprouts, drained

  • 2 cups shredded, chopped cabbage

  • ½ cup thinly sliced green onion

  • ½ cup thinly bamboo shoots

  • 2 tablespoons soy sauce

  • 2 teaspoons cornstarch

  • 1 teaspoon grated ginger root

  • ½ teaspoon sugar

  • ¼ teaspoon salt

  • 12 egg roll skins

  • Cooking oil for frying

Instructions:

  1. Chop chicken.

  2. For filling: Stir-fry chicken and garlic quickly in 1 tablespoon hot oil about 2 minutes.

  3. Add vegetables; stir-fry about 3 minutes more.

  4. Blend soy sauce into cornstarch; stir in chicken mixture; cook and stir until thickened. Cool.

  5. Place egg roll wrapper with one point toward you. Spoon ¼ cup of filling diagonally across and just below center of wrapper.

  6. Fold bottom point of wrapper over filling; tuck point under filling.

  7. Fold side corners over, forming an envelope shape.

  8. Roll up towards remaining corner; moisten point and press firmly to seal.

  9. Repeat with remaining wrappers and fillings.

  10. Fry egg rolls, a few at a time, in deep hot oil (365 degrees) for 2 to 3 minutes or till golden brown.

  11. Drain on paper toweling.

  12. Serve warm with one or two sauces.

Makes 12 egg rolls.