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Ingredientes
- 1/2 c. dry mushrooms
- 1 each chicken breast, skin, split
- 1 each clove garlic, chopped
- 1 Tbsp. oil
- 1 can 16-ounce bean sprouts, liquid removed
- 2 c. small spinach leaves
- 1/2 c. green onion thin sliced
- 1/2 c. bamboo shoots, thin sliced
- 2 Tbsp. soy sauce
- 2 tsp. cornstarch
- 1 tsp. grated ginger root
- 1 tsp. sugar
- 1/4 tsp. salt
- 12 each egg roll skins
- oil for deep-fat frying
Direcciones
- Soak mushrooms in hot water for 30 min; drain and chop, discarding stems.
- Chop chicken for filling. Stir-fry chicken and garlic quickly in 1 Tablespoons warm oil about 2 min.
- Add in vegetables, stir-fry about 3 min more.
- Blend soy sauce into cornstarch; stir in ginger root, sugar and salt.
- Stir into chicken minture; cook and stir till thickened. Cold.
- Place egg roll skin with one point toward you. Spoon 1/4 c. filling diagonally across and just below center of skin.
- Fold bottom point of skin over filling; tuck point under filling.
- Fold side corners over, forming an envelope shape. Roll up.
- Fry egg rolls, a few at a time, in deep warm oil (365 degrees) for 2-3 min or possibly till golden.
- Drain on paper towels.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 347g | |
| Calories 457 | |
| Calories from Fat 240 | 53% |
| Total Fat 26.96g | 34% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.52g | |
| Cholesterol 89mg | 30% |
| Sodium 2518mg | 105% |
| Potassium 993mg | 28% |
| Total Carbs 20.04g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.32g | 5% |
| Protein 34.98g | 56% |
