Chicken Egg Rolls
Ready In: 34 mins
Yields: 12 eggrolls
Ingredients
- 2 small uncooked boneless skinless chicken breasts (chopped into small pieces)
- 1 teaspoon fresh minced garlic
- 1 tablespoon sesame oil
- 1 (16 ounce) can bean sprouts, very well drained (squeeze out excess moiture completely using hands this is important!)
- 2 cups fresh spinach leaves
- 4 green onions, finely chopped
- 1⁄2 cup water chestnut, finely chopped
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon grated fresh ginger
- 1 teaspoon sugar
- salt
- black pepper (optional)
- 12 egg roll wraps
- oil (for deep frying)
Directions
- In a wok or large skillet heat the sesame oil for about 3 minutes until hot.
- Brown the chicken pieces until cooked.
- Add in the garlic, bean sprouts spinach leaves, green onions and water chestnuts; stir-fry for about 4 minutes.
- In a small cup whisk together the soy sauce and cornstarch then stir into hot veggie/chicken mixture.
- Add in the ginger and sugar, the season with salt; keep stirring over low heat until the mixture thickens.
- Remove from heat and let cool.
- Place about 1/4 cup filling mixture on an egg roll wrapper.
- Fold one corner towards the center over the filling, then fold side corners in to form an envelope that holds the mixture in, then roll up jelly roll style.
- Heat oil to about 360F degrees.
- Deep fry a few egg rolls at a time for about 3-4 minutes or until golden.
- Drain well on paper towels.
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