Chicken and Vegetable Egg Rolls
| Yield: | 12 Servings |
| Categories: | Chinese, Appetizers, Side dishes |
| 1/2 | c | Dried mushrooms |
| 1 | Chicken breast, skin, split | |
| 1 | Clove garlic, minced | |
| 1 | tb | Oil |
| 1 | cn | 16-oz bean sprouts, drained |
| 2 | c | Small spinach leaves |
| 1/2 | c | Green onion thin sliced |
| 1/2 | c | Bamboo shoots, thin sliced |
| 2 | tb | Soy Sauce |
| 2 | ts | Cornstarch |
| 1 | ts | Grated ginger root |
| 1 | ts | Sugar |
| 1/4 | ts | Salt |
| 12 | Egg roll skins | |
| Oil for deep-fat frying |
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