Chicken Spring Rolls

Course : Chicken
Serves: 4
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2 tablespoons vegetable oil
2 small chicken breast, skinned, boned and chopped
1 1/2 cups finely chopped mushrooms
1/2 cup sliced green onion
1 cup fresh bean sprouts
2 tablespoons soy sauce
1 clove garlic -- finely chopped
1 1/2 cups finely chopped chinese cabbage
8 whole fresh water chestnuts -- peeled and finely chopped
1 tablespoon dry sherry
1 large beaten egg
10 pieces spring roll wrappers
2 cups vegetable oil
1 cup soy sauce

Preparation / Directions:

In a large skillet with 2 tablespoons of hot oil, saute chicken, mushrooms, onion and garlic until chicken is cooked. Stir in cabbage, water chestnuts and sprouts until heated throughout. Remove from heat. In a small bowl, stir together soy sauce and sherry. Whisk in egg until blended. Pour mixture over chicken mixture. Mix well. On a board, place 1 spring roll facing host. Spoon about 1/4 of filling on center half of skin. Fold bottom point of skin over filling, tucking point under filling. Fold side points over filling, then roll up skin toward remaining top corner. Moisten top point with a little water, folding over and pressing to seal. In deep skillet with hot oil, fry spring rolls until brown. Drain on paper towels. Serve warm with soy sauce for dipping. Approximately 8 minutes.

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