Chicken egg rolls
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Chicken egg rolls
  Chicken    Rolls    Chinese    Appetizers    Eggs  
Last updated 6/12/2012 12:49:24 AM. Recipe ID 10760. Report a problem with this recipe.
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      Title: Chicken egg rolls
 Categories: Chinese, Chicken, Appetizers
      Yield: 8 Servings
      1    Whole large chicken breast,
           -skinned, halved and boned
      1 tb Cooking oil
      1    Clove garlic, minced
     16 oz Can bean sprouts, drained,
           -(or fresh, rinsed and
           Patted dry)
    1/2 c  Chopped celery in small
      2 tb Soy sauce
      2 ts Cornstarch
    1/2 ts Five spice powder
      8    Egg roll skins or packaged
           -egg roll skins
           Cooking oil for deep-frying

MMMMM-------------------------PLUM SAUCE------------------------------
    1/2 c  Plum preserves
      1 tb Vinegar
      1 tb Soy sauce
    1/8 ts Garlic powder
    1/8 ts Ground ginger
      1 ds Ground red pepper
  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 till golden
  brown. Drain on paper towelling. 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

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Recipe ID 10760 (Apr 03, 2005)

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