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Egg Rolls

1/2 pound boned and skinned chicken breast, diced
1 tablespoon sherry
1/2 tablespoon cornstarch
1 tablespoon fresh grated ginger
1/2 teaspoon monosodium glutamate
2 tablespoons peanut or vegetable oil
3 cups shredded cabbage
1 cup shredded celery
1/2 cup shredded carrots
2 medium onions, chopped
1 cup chopped mushrooms
1/2 cup bean sprouts
1/2 cup chopped water chestnuts
1 tablespoon salt
1/2 teaspoon ground black pepper
1 tablespoon soy sauce
1 tablespoon molasses
Egg roll wrappers
Oil for deep-frying

 Combine sherry, cornstarch, ginger, monosodium glutamate, and chicken; marinate for several hours.

Mix remaining ingredients in a large bowl. Brown chicken mixture in a small amount of oil. Add remaining ingredients and stir fry for 2 minutes. Drain well in a colander.

Fill eggroll wrappers using 1/3 to 1/2 cup filling per eggroll. Deep fry at 350ºF until golden brown; drain well on paper towels.

These may be partially cooked, cooled, and frozen.

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This page updated on 1/10/2000