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The eggrolls may be reheated in the oven.

This recipe is easily divided in half.

Eggrolls

Eggrolls made with chicken, scallions, bamboo shoots, black mushrooms, and more.

Ingredients

Peanut oil

1/2 LB uncooked chicken breasts, boned, skinned and shredded

2 scallions, finely chopped

3/4 cup bamboo shoots, cut into match-stick shapes

4 large black mushrooms, soaked in water, stem removed, and finely chopped

3 to 4 cups Chinese or Napa cabbage, thinly sliced

1 to 2 cups mung bean sprouts, chopped

1 pkg. of eggroll skins

Flavorings:

3 tablespoons soy sauce

2 tablespoons dry sherry wine or Chinese rice wine

salt and pepper

Instructions

1. Stir fry the chicken for 2 minutes in 2 tablespoons peanut oil in a wok. Break up the chicken to prevent it from sticking together. Add and stir-fry the scallions 30 seconds to 1 minute. Add the rest of the vegetables. Stir-fry rapidly, turning with large spoons in both hands for about 2 minutes. Add flavorings. Stir-fry all ingredients about 2 more minutes. The vegetables will wilt and begin to pack down. Drain the mixture.

2. In the middle of each eggroll skin, place 2-3 tablespoons of the stir-fried filling. Roll the eggroll skin by laying 1 corner up over the filling, bring each side over like an envelope, then continue rolling tightly up to the remaining corner.

3. Having wiped out the wok, heat 2 inches of peanut oil to 360 degrees and deep fry, the eggrolls turning occasionally, to a golden brown. Lift out and drain on paper towels. Serve hot.

Serve these with your favorite sauce, maybe a hot Chinese mustard, sweet and sour sauce or apricot mustard sauce.