Chicken Egg Rolls

Name: Chicken Egg Rolls (鷄絲春捲)
Yield: Makes 14 rolls.
Cuisine: Chinese
Ingredients: 2 tablespoons water; 1 tablespoon cornstarch; 4 cups oil; 1 egg yolk; 1 tablespoon sesame oil; 1 pound commercial egg-roll wrappers or 1 recipe homemade; 2 cups fresh bean sprouts; ½ teaspoon salt; 3 tablespoons light soy sauce; 2 teaspoons cornstarch dissolved in 2 tablespoons water; 1 pound shredded velveted chicken; 3 tablespoons oil; 6 large or 8 medium dried black Chinese mushrooms (presoaked); ½ cup finely shredded bamboo shoots

鷄絲春捲

Preparation info

Makes
14
rolls.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

These egg rolls are filled with a smooth, moist filling, a departure from the usual filling of pork, shrimp, and cabbage.

Ingredients

1 pound shredded velveted chicken
3 tablespoons oil
6</

Asia
China
Side dish

Method

Filling

After velveting the chicken, set it aside on a platter. Cover the mushrooms with hot water and let them soak 30 minutes. Rinse, squeeze dry, destem, and shred them. Have bamboo shoots and bean sprouts ready.

Heat a wok or large, heavy skillet over high heat until hot; add 3 tablespoons