Nice 'N Easy Egg Rolls

14 ingredients
11 steps

Ingredients

  • 1 (16 ounce) package egg roll wraps
  • 1/2 cup dried mushroom
  • 1 large boneless skinless chicken breast
  • 1 garlic clove, minced
  • 1 tablespoon cooking oil
  • 16 ounces fresh bean sprouts
  • 2 cups cabbage, shredded
  • 1/2 cup green onion, thinly sliced
  • 1/2 cup bamboo shoot, sliced
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon artificial sweetener
  • 1/2 teaspoon salt

Directions

  1. 1
    Soak mushrooms in warm water 30 minutes.
  2. 2
    Drain, chop, discard stems.
  3. 3
    Chop chicken.
  4. 4
    Stir fry chicken and garlic quickly in heated cooking oil for 2 minutes.
  5. 5
    Add vegetables; stir fry for 3 minutes more.
  6. 6
    Blend soy sauce into cornstarch, ginger, sugar, and salt.
  7. 7
    Stir into chicken mixture, cook until thickened.
  8. 8
    Cool.
  9. 9
    Wrap 2 Tbsp filling in wrapper burrito style.
  10. 10
    Bake on cookie sheet at 350° for 20 minutes.
  11. 11
    For extra brown rolls, brush with egg white mixed with a little water, before baking.

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