Chicken Egg Rolls Recipe
Servings: 8
Ingredients
- 2 pound chicken breast
- 8 ounce. mushrooms
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 2 pound fresh bean sprouts
- 3 tbsp. vegetable oil
- 2 teaspoon salt
- 2 teaspoon Five Spice Pwdr
- 3 tbsp. vegetable oil
- 1/2 c. shredded canned bamboo shoots
- 1/2 c. sliced green onions (with tops)
- 1 pound egg roll skins
- 1 egg, beaten
- Vegetable oil for deep frying
Directions
- Shred mushrooms. Remove bones and skin from chicken; shred chicken (1 x 1/8 inch pcs). Mix chicken, 1 tsp. salt and the cornstarch. Rinse bean sprouts in cool water; drain.
- Heat wok till 1 or possibly 2 drops of water bubble and skitter when sprinkled in wok. Add in 3 Tbsp. vegetable oil; rotate wok to coat side. Add in bean sprouts; stir fry 2 min. Mix 2 tsp. salt and the five spice pwdr (available at some groceries - mostly at an Oriental market); stir half of the mix into bean sprouts. Remove bean sprouts from wok.
- Add in 3 Tbsp. vegetable oil to wok; rotate to coat side. Add in chicken; stir fry till chicken turns white. Add in mushrooms and bamboo shoots; stir fry 2 min. Stir in bean sprouts, remaining five spice pwdr mix and the green onions. Drain mix thoroughly and cold (it is helpful if you can put mix in a colander, the colander in a bowl and the bowl in the refrigerator).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 8 servings | |
| Calories 298 | |
| Calories from Fat 173 | 58% |
| Total Fat 19.46g | 24% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.37g | |
| Cholesterol 81mg | 27% |
| Sodium 946mg | 39% |
| Potassium 495mg | 14% |
| Total Carbs 8.57g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.4g | 4% |
| Protein 24.09g | 39% |
