Chinese Chicken Recipes - Chicken Eggs Rolls Recipe

Ingredients

• 4 Chinese dried mushrooms

• 100g/4pz chicken, cut into strips

• 5ml/1 tsp corn-flour

• 15ml/1 tbsp soy sauce

• 2.5ml/1/2 tsp salt

• 2.5ml/1/2 tsp sugar

• 60ml/4 tbsp peanut oil

• 225g/8oz bean sprouts

• 3 spring onions, chopped

• 100g/4pz spinach

• 12 egg roll skins

• 1 egg, beaten

• oil for deep-frying

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Method:

1. Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and chop the caps. Place the chicken in a bowl.

2. Mix the corn-flour with 5ml/1 tsp of soy sauce, the salt and sugar and stir into the chicken. Leave to stand for 15 minutes. Heat half the oil and stir-fry the chicken until lightly browned.

3. Blanch the bean sprouts in boiling water for 3 minutes then drain. Heat the remaining oil and fry the spring onions until lightly browned.

4. Stir in the mushrooms, bean sprouts, spinach and remaining soy sauce. Add in the chicken and stir-fry for 2 minutes. Leave to cool.

5. Place a little filing on the centre of each skin and brush the edges with beaten egg. Fold in the sides the roll up the egg rolls, sealing the edges with egg.

6. Heat the oil and deep-fry the egg rolls until crisp and golden.