Chinese Chicken Egg Rolls

Recipe By:
Grover
  • Currently 5.0/5 Stars.
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  • Total Time 70 min Ico-add
  • Yield 20 Eggrolls
  • Level Medium

A wonderfully fresh and crispy finger food appetizer for when the crowd comes to play at your house.
 

Ingredients

  • 1 tsp sugar
  • 2 tsp soy sauce
  • 2 tsp rice wine or dry sherry
  • 1 tbl. oyster sauce
  • 1/2 lb. boneless, skinless chicken, cut into thin strips.
  • Corn or canola oil as needed
  • 3 fresh shitake (black) mushrooms, stems discarded and caps sliced
  • 3 scallions, trimmed and roughly chopped
  • 1 c bean sprouts
  • 1 c napa cabbage, shredded
  • 1 tbl. peeled and minced fresh ginger
  • 1 carrot, medium size, julienne cut
  • 20 egg roll wrappers
  • Hot mustard or sweet and sour sauce for dipping.
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Directions

  1. 1. Whisk together the sugar, soy, oyster sauce and rice wine and then toss with the chicken. While it marinades, place 2 tablespoon of oil in a large skillet heated to medium-high. A minute later, add the mushrooms, scallions, cabbage, carrots and bean sprouts; saute, stirring occasionally for about 3 minutes. Remove from the pan with a slotted spoon.
  2. 2. Add another tablespoon of oil to the skillet and saute the ginger, stirring, until fragrant, about 30 seconds. Add the chicken and its marinade and cook until it loses its pinkness stirring occasionally to separate the pieces, about 3 minutes. Return the vegetables to the pan, mix well with the chicken, and cook for another minute. Remove the mixture with a slotted spoon. (You can prepare this filling, covered and refrigerated up to a day in advance.)
  3. 3. Add at least 3 inches of oil to a heavy saucepan or deep-fryer (a narrow vessel will save you oil, heat over medium-high heat until it reaches about 375, fry 5 rolls at a time until golden brown, drain on paper towels, serve immediately with your favorite dipping sauce.