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Nice 'n Easy Egg Rolls

Ingredients

  • 1 16 ounce package egg roll wraps
  • 1/2 cup dried mushroom
  • 1 large boneless skinless chicken breast
  • 1 garlic clove minced
  • 1 tablespoon cooking oil
  • 16 ounces fresh bean sprouts
  • 2 cups cabbage shredded
  • 1/2 cup green onion thinly sliced
  • 1/2 cup bamboo shoot sliced
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon ginger grated
  • 1/2 teaspoon artificial sweetener
  • 1/2 teaspoon salt

Instructions

  1. Soak the mushrooms in warm water for 30 minutes. Drain, chop, discard stems.
  2. Chop the chicken.
  3. Stir fry the chicken and garlic quickly in heated cooking oil for 2 minutes. Add the vegetables; stir fry for 3 minutes more.
  4. Blend the soy sauce into the cornstarch, ginger, sugar, and salt. Stir into the chicken mixture and cook until thickened.
  5. Cool.
  6. Wrap 2 Tbsp filling in wrapper burrito style. Bake on cookie sheet at 350° for 20 minutes. For extra brown rolls, brush with egg white mixed with a little water, before baking.