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Chicken Egg Rolls




Source of Recipe


Chef Susan Woolridge


List of Ingredients




2 boneless, skinless chicken breasts
1 package egg roll wrappers
Oil for stir-frying and deep frying
1 egg, beaten
FILLING


1 tablespoon minced garlic
4 cups cabbage, thinly sliced
2 cups water chestnuts, minced
2 cups celery, chopped
2 cups mushrooms, chopped
2 cups green onions, chopped
SEASONING SAUCE


1 tablespoon cornstarch dissolved in 1 tablespoon water
1 tablespoon soy sauce
1 tablespoon white wine
1 1/2 teaspoons sesame seed oil
Big dash white pepper
CHICKEN MARINADE


1 1/2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon white wine
1 teaspoon salt
1 1/2 teaspoons sesame seed oil
Dash white pepper


Recipe



Mix together chicken marinade ingredients. Mince chicken and place in marinade. Refrigerate for 30 minutes.

Chop filling ingredients and set aside.

Prepare filling ingredients and set aside, and mix together seasoning sauce ingredients and set aside.

Heat 2 tablespoons of oil in wok or skillet over medium heat. Add chicken and stir-fry until cooked. Remove from wok and set aside.

In wok or skillet, heat 2 tablespoons oil over medium heat. Add garlic and stir-fry 10 seconds, add all other vegetables and continue to stir-fry for 2 to 3 more minutes.

Make a well in the center of stir-fry, pushing vegetables to sides. Stir seasoning sauce and then pour into well. Stir constantly until sauce thickens and boils. Then mix sauce thoroughly with vegetables. Do not mix sauce into stir fry until sauce thickens or it will not cook properly. Add chicken and mix. Turn mixture into colander to drain excess liquid, press gently then remove to tray to cook thoroughly.

Place 2 tablespoons of mixture on lower half of egg roll point. Brush edges with beaten egg. Fold bottom edge up then fold the left and right edges over. Roll firmly until completely folded into a cylinder.

Heat several inches of oil to 375 degrees in wok or deep fryer. Add egg rolls 2-3 at a time, seam side down. Fry, turning until golden brown and crispy. Serve hot.

Egg rolls can be frozen and then thawed as needed.


Makes 1 1/2 to 2 dozen.