Chicken Spring Rolls
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
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. |