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Chicken and Vegetable Egg Roll

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Ingredients

	1⁄2 c. Mushrooms
	1 lg. Chicken Chicken breast, chopped
	1 clove Garlic
	1 T. Oil
	1 (16 oz.) can Bean Sprouts
	1⁄2 c. Green Onion Sliced
	1⁄2 c. Bamboo Shoots Sliced
	2 T. Soy Sauce
	2 t. Corn Starch
	1 t. Ginger Root Grated
	1⁄2 t. Sugar
	1⁄4 t. Salt
	12 Egg Roll Skins

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Chicken and Vegetable Egg Roll

Name: Chicken and Vegetable Egg Roll
Cuisine: Chinese
Ingredients: Mushrooms: 1⁄2 c.; Chicken: 1 lg.; Garlic: 1 clove; Oil: 1 T.; Bean Sprouts: 1 (16 oz.) can; Green Onion: 1⁄2 c.; Bamboo Shoots: 1⁄2 c.; Soy Sauce: 2 T.; Corn Starch: 2 t.; Ginger Root: 1 t.; Sugar: 1⁄2 t.; Salt: 1⁄4 t.; Egg Roll Skins: 12

Cuisine:

Chinese

Medium

Ingredients

1⁄2 c. Mushrooms
1 lg. Chicken
Chicken breast, chopped
1 clove Garlic
1 T. Oil
1 (16 oz.) can Bean Sprouts
1⁄2 c. Green Onion
Sliced
1⁄2 c. Bamboo Shoots
Sliced
2 T. Soy Sauce
2 t. Corn Starch
1 t. Ginger Root
Grated
1⁄2 t. Sugar
1⁄4 t. Salt
12 Egg Roll Skins

Directions

Stir fry chicken and garlic in 1 T. hot oil about 2 minutes. Blend soy sauce into cornstarch, stir in ginger, sugar, and salt. Stir into chicken. Cook until thickened. Cool. Put 1⁄4 c. in each skin, roll and fry.

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