Ingredients:
24 egg roll skins
Vegetable oil for deep frying
1 cup chopped mushrooms
2 boneless cubed chicken breasts
2 minced garlic cloves
2 Tablespoon vegetable oil
2 cans drained bean sprouts 16 ounce
4 cups spinach leaves
1 cup thin sliced green onions
1 cup thin sliced bamboo shoots
4 Tablespoons soy sauce
4 teaspoons corn starch
2 teaspoons grated ginger
2 teaspoons sugar
½ teaspoon salt
Method:
To make this vegetable chicken filling you will rinse, drain, and then chop the mushrooms, while discarding the stems. Place in bowl and then set aside until needed.
Chop chicken breasts in bite sized ½ inch cubes. Add 2 Tablespoons oil to stir fry pan to heat and then add the meat and garlic. Stir fry for 2 to 3 minutes.
Add bean sprouts, spinach, green onions, and bamboo shoots, and then stir fry for 3 or 4 more minutes.
Blend together the cornstarch and soy sauce and then stir in the ginger, sugar, and salt.
Place this mixture into chicken mixture and then stir while stirring to prevent sticking. Remove from heat and allow this to cool to touch.
Preheat deep frying vegetable oil in a large stir fry pan to 365 degrees Fahrenheit to prepare this dish.
After cooling the chicken filling, you will lay out the individual egg roll skins with one point facing towards you. Spoon ¼ cup filling just below the center of the skin and diagonally across the skin.
Next your will fold the bottom point of the skin facing you over the chicken and vegetable filling. Tuck the point under the filling and then fold the side corners over as if you are forming the shape of an envelope.
Roll up the egg rolls and then set to the side until ready to stir fry.
After reaching 365 degrees add just a few egg rolls at a time to the hot oil and fry for 2 to 3 minutes or until they are golden brown in color.
Drain on paper towels before placing on serving dish for serving.
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