Categories: appetizer, dinner, not tried
Ingredients
- 1 boneless skinless chicken breast, chopped
- 1 clove garlic, minced
- 1 tablespoon sesame oil
- 16 ounces bean sprouts, drained
- 2 cups spinach leaves
- 1/2 cup green onions, finely chopped
- 1/2 cup water chestnuts, finely chopped
- 2 tablespoons soy sauce
- 2 teaspoons corn starch
- 1 teaspoon grated ginger root
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 package Azumaya Large Square Wrappers
- Vegetable oil for deep-frying
Directions
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Stir-fry chopped chicken in the sesame oil for 2 to 3 minutes.
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Add the garlic, bean sprouts, spinach, green onions, and water chestnuts.
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Stir-fry for 4 to 5 minutes longer.
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Combine soy sauce and cornstarch.
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Stir into chicken mixture.
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Stir in grated ginger root, sugar, and salt.
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Keep stirring until mixture is thickened.
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Remove from heat and let cool.
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Place 1/4 cup of filling on a wrapper.
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Fold one corner towards the center over the filling.
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Fold the side corners in to form an envelope that holds the mixture in.
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Roll up jelly roll style.
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Heat the oil to 360 degrees.
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Deep-fry a few egg rolls at a time for 3 to 4 minutes or until golden.
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Drain well on paper towels before serving.
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Serve warm.
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Serve with soy sauce, sweet and sour, or other dipping sauces.