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Eggroll & Spring Roll: Chicken Spring Rolls

Source of Recipe

Food in a Flash


List of Ingredients

2 tablespoons vegetable oil
2 small chicken breast
skinned boned and chopped
1 1/2 cups finely chopped mushrooms
1/2 cup sliced green onion
1 cup fresh bean sprouts
2 tablespoons soy sauce
1 garlic clove -- finely chopped
1 1/2 cups finely chopped Chinese cabbage
8 fresh water chestnuts -- peeled and finely
chopped
1 tablespoon Dry sherry
1 beaten egg
10 spring roll wrappers
Vegetable oil
Soy sauce


Recipe

In a large skillet with 2 tablespoons of hot oil, saute chicken, mushrooms, onion and garlic until chicken is cooked. Stir in cabbage, water chestnuts & sprouts until heated throughout. Remove from heat. In a small bowl, stir together soy sauce and sherry. Whisk in egg until blended. Pour mixture over chicken mixture. Mix well.

On a board, place 1 spring roll facing host. Spoon about 1/4 of filling on center half of skin. Fold bottom point of skin over filling, tucking point under filling. Fold side points over filling, then roll up skin toward remaining top corner. Moisten top point with a little water, folding over and pressing to seal. In deep skillet with hot oil, fry spring rolls until brown. Drain on paper towels. Serve warm with soy sauce for dipping. Approximately 8 minutes.