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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Egg Roll Filling Recipe

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This recipe for Chicken Egg Roll Filling is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. chicken, cooked and shredded
3 Tbsp oil
6 large or 8 medium black Chinese mushrooms (pre-soaked), shredded
1/2 cup finely shredded bamboo shoots
2 cups fresh bean sprouts
1/2 tsp salt
3 Tbsp light soy sauce
2 tsp cornstarch dissolved in 2 Tbsp water
1 Tbsp sesame oil
1 lb. egg roll wrappers

Sealing mixture:
1 Tbsp cornstarch
2 Tbsp water
1 egg yolk

4 cups oil
Directions:
Directions:
FILLING: Cook chicken and shred. Cover mushrooms with hot water, 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 of oil, swirl and heat, add the mushrooms and stir rapidly to sear them. Then add the bamboo shoots, bean sprouts and chicken, stir in tossing motions. Stir in the salt, soy sauce, and sesame oil. Stir cornstarch mixture, pour over all, stir until glazed. Let the mixture cool until completely cold, before filling egg roll wrappers. Makes 14 large egg rolls or 28 small egg rolls.
SEALING MIXTURE: Mix all until smooth.
Number Of Servings:
Number Of Servings:
14 large egg rolls or 28 small egg rolls
Personal Notes:
Personal Notes:
This recipe is from The Key To Chinese Cooking by Irene Kuo, that Grandma owned.

 

 

 

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