Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dried mushrooms 2 tb Soy Sauce
1 ea Chicken breast, skin, split 2 ts Cornstarch
1 ea Clove garlic, minced 1 ts Grated ginger root
1 tb Oil 1 ts Sugar
1 cn 16-oz bean sprouts, drained 1/4 ts Salt
2 c Small spinach leaves 12 ea Egg roll skins
1/2 c Green onion thin sliced Oil for deep-fat frying
1/2 c Bamboo shoots, thin sliced

Soak mushrooms in warm water for 30 minutes; drain and chop,
discarding stems. Chop chicken for filling. Stir-fry chicken and
garlic quickly in 1 T hot oil about 2 minutes. Add vegetables,
stir-fry about 3 minutes more. Blend soy sauce into cornstarch; stir
in ginger root, sugar and salt. Stir into chicken minture; cook and
stir until thickened. Cool. Place egg roll skin with one point toward
you. Spoon 1/4 cup filling diagonally across and just below center of
skin. Fold bottom point of skin over filling; tuck point under
filling. Fold side corners over, forming an envelope shape. Roll up.

Fry egg rolls, a few at a time, in deep hot oil (365 degrees) for 2-3
minutes or until golden brown. Drain on paper towels.

Submitted By JEROME GREENE On 04-18-95

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