Egg Rolls

 

There is not much to say here.  These made from scratch egg rolls are SO delicious!  Many years ago, when I was very young, my dad gave my mom a wok and a Chinese Cookbook for Christmas.  This recipe was in her book.  She made us a bunch of Chinese Food that year for New Year's Eve.  That is how our super fun NYE traditions started.   With the family so big now and friends coming over I have to double, triple or even quadruple this recipe!

These are easier to make if you have someone helping you chop and fry.  I'm all for TEAM WORK!  Or do all the chopping one day and the frying another.  However you do it, it's all worth it in the end... I promise!  By the way, I at least double these when I make them.  They store in the fridge well, and heat up nice in a oven or toaster oven the next day.

1 lb. chicken breasts, finely chopped      ½ cup finely chopped bamboo shoots                                   

2 T cornstarch                                        cabbage, finely chopped (3 cups)

2 T soy sauce                                          4 T. Oil                

1 tsp. Ginger                                           ¼ cup finely chopped water chestnuts

¼ lb. Mushrooms, finely chopped            1 tsp salt

2 tsp. Sugar                                             egg roll wrappers (usually in the produce section)

In a small mixing bowl combine chicken, cornstarch, soy sauce and ginger.  Blend, let stand for 15 minutes.  Heat oil in wok.  Stir-fry mushrooms about 1 minute.  Add chicken and continue to stir-fry until firm and white. Add remaining ingredients and stir-fry until cabbage is crisp-tender.  Cool before filling egg roll wrappers. Follow directions on egg roll wrapper packaging for filling, and frying.  Makes filling for 20 egg rolls.