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

1. Stir-fry chopped chicken in the sesame oil for 2 to 3 minutes.

2. Add the garlic, bean sprouts, spinach, green onions, and water chestnuts.

3. Stir-fry for 4 to 5 minutes longer.

4. Combine soy sauce and cornstarch.

5. Stir into chicken mixture.

6. Stir in grated ginger root, sugar, and salt.

7. Keep stirring until mixture is thickened.

8. Remove from heat and let cool.

9. Place 1/4 cup of filling on a wrapper.

10. Fold one corner towards the center over the filling.

11. Fold the side corners in to form an envelope that holds the mixture in.

12. Roll up jelly roll style.

13. Heat the oil to 360 degrees.

14. Deep-fry a few egg rolls at a time for 3 to 4 minutes or until golden.

15. Drain well on paper towels before serving.

16. Serve warm.

17. Serve with soy sauce, sweet and sour, or other dipping sauces.

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