- Egg roll wrappers
- meat of one large chicken breast half, cut up 1/4" dice
- Marinade:
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1 tsp. soy sauce
- 1/2 lb. fresh beansprouts, cleaned and parboiled 1 minute
- finely chopped cabbage and a couple of green onions
You should have about 1 lb. total veggies, however you want to mix them. (Can use mushrooms, chopped water chestnuts if you want to.)
In hot wok, stir-fry any veggies except bean sprouts for a couple of minutes. Add bean sprouts and cook a little longer, but don't wilt them too much. Add 1 Tb. soy sauce and the SECRET INGREDIENT, 1/2 tsp. (or more, to taste) of Five Spice powder. Stir in, and remove veggies to bowl.
Add more oil to wok and stir-fry chicken. Only takes a couple of minutes. Add veggies back in, just to mix well.
Pour all into collander and let drain and cool. This takes about 30 min. or you get SOGGY eggrolls.
When cool, place a couple of Tbs. on a wrapper with the corner pointing toward you. Fold bottom up and sides in and roll up. Seal top corner with a paste of a little flour and water. Keep dish towel over egg rolls until all are rolled up so they won't dry out.
Fry in hot oil, drain on paper towels, and serve hot with Sweet and Sour Sauce and Chinese mustard.
It makes about a doz. or so, dep. on how much filling you put in each one. I like mine BIG!
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