Chinese Egg Rolls

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2 T. dry sherry
3 slices ginger root, peeled
4 scallions, white part only
1 T. oyster sauce

2 large or 3 small boneless, skinless chicken breasts, cut into long very thin strips
8 dried shiitake mushrooms, soaked in hot water, squeezed dry and shredded
1/2 c. snow peas, shredded
2 - 3 c. bean sprouts
3 scallions, shredded
4 T. water chestnuts, diced
1 T. soy sauce
2 T. dry sherry

Egg Rolls
1 pound egg roll wrappers
1 egg, well beaten
oil for frying

  1. Liquify the marinade ingredients in a blender or food processor
  2. Strain marinade and add chicken strips
  3. Heat wok and add 2 t. oil
  4. Stir fry snow peas and sprouts for 1 minute and quickly remove from wok
  5. Add chicken to vegetables
  6. Add scallions, water chestnuts, soy sauce, sherry and mix well
  7. Put 1 - 2 T. filling in each egg roll wrapper
  8. Roll and brush the flap with egg wash
  9. Deep fry rolls in hot oil (350° F.)

Makes about 16 pieces

written 1 August 2006 © -2011 Ruth E. Imershein
MacBook Pro
Made with a Mac