Chicken Egg Rolls

15 ingredients
11 steps

Ingredients

  • 2 small uncooked boneless skinless chicken breasts (chopped into small pieces)
  • 1 teaspoon fresh minced garlic
  • 1 tablespoon sesame oil
  • 1 (16 ounce) can bean sprouts, very well drained (squeeze out excess moiture completely using hands this is important!)
  • 2 cups fresh spinach leaves
  • 4 green onions, finely chopped
  • 12 cup water chestnut, finely chopped
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sugar
  • salt
  • black pepper (optional)
  • 12 egg roll wraps
  • oil (for deep frying)

Directions

  1. 1
    In a wok or large skillet heat the sesame oil for about 3 minutes until hot.
  2. 2
    Brown the chicken pieces until cooked.
  3. 3
    Add in the garlic, bean sprouts spinach leaves, green onions and water chestnuts; stir-fry for about 4 minutes.
  4. 4
    In a small cup whisk together the soy sauce and cornstarch then stir into hot veggie/chicken mixture.
  5. 5
    Add in the ginger and sugar, the season with salt; keep stirring over low heat until the mixture thickens.
  6. 6
    Remove from heat and let cool.
  7. 7
    Place about 1/4 cup filling mixture on an egg roll wrapper.
  8. 8
    Fold one corner towards the center over the filling, then fold side corners in to form an envelope that holds the mixture in, then roll up jelly roll style.
  9. 9
    Heat oil to about 360F degrees.
  10. 10
    Deep fry a few egg rolls at a time for about 3-4 minutes or until golden.
  11. 11
    Drain well on paper towels.

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