Chicken Egg Rolls
Servings: 8 egg rolls
1 tablespoon [15 mL] vegetable oil 1 clove garlic, crushed 1 small onion, chopped or 1 green onion, sliced 1 cup [250 mL] raw Oriental chicken strips or 1/2 cup [125 mL] for the baskets 1/2 cup [125 mL] bean sprouts 1 cup [250 mL] grossly chopped lettuce or cabbage 1/3 cup [80 mL] fine carrot dices Few frozen green peas Few slices fresh cleaned mushroom 8 sheets egg roll dough 1 tablespoon [15 mL] oriental sauce for each egg roll or basket For the egg rolls, preheat oil to 375°F [190°C] over medium heat into a large frypan. Brown crushed garlic. Add chopped onion or green onion slices; stir-fry for 10 to 12 minutes. Add chicken strips; fry stirring often for 3 to 4 minutes. Add bean sprouts, chopped lettuce, carrot dices, frozen green peas and mushroom slices. Cook stirring for approximately 2 minutes more, to soften all the ingredients. Remove from heat and leave to cool completely. Evenly spoon cooled chicken mixture in the middle of each sheet of dough. Wet dough all around, fold one long side over the mixture up the the center then fold the other side over a little over the first one; lightly press fold to seal the mixture inside. Press both ends of each egg roll to seal. Fry egg rolls into hot oil for 5 minutes on each side, until golden. Drain onto paper toweling before serving, drizzled with Oriental sauce.