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Chicken Egg Rolls

These egg rolls are filled with a smooth, moist filling, a departure from the usual filling of pork, shrimp, and cabbage.
Servings: 14
Author: From "The Key to Chinese Cooking", by Irene Kuo, Knopf, 1981

Ingredients

  • 1 lb chicken breasts shredded
  • 3 Tbsp oil
  • 8 Chinese mushrooms dried black (pre-soaked)
  • ½ cup bamboo shoots finely shredded
  • 2 cups bean sprouts fresh
  • ½ tsp salt
  • 3 Tbsp light soy sauce
  • 2 tsp cornstarch dissolved in...
  • 2 Tbsp water
  • 1 Tbsp sesame oil
  • 1 lb spring roll wrappers

Sealing Mixture

  • 1 Tbsp cornstarch
  • 2 Tbsp water
  • 1 egg yolk
  • 4 cups oil

Instructions

Filling:

  • Set chicken on a platter.
    Cover the dried mushrooms with hot water and let them soak 30 minutes. Rinse, squeeze dry, de-stem, and shred. Have bamboo shoots and bean sprouts ready.
  • Heat a work or large, heavy skillet over high heat until hot. Add 3 tablespoons of oil, swirl, and heat for 30 seconds. Add the shredded mushrooms, and stir rapidly to sear them in the oil. Then, add the bamboo shoots and bean sprouts, and stir in tossing motions for about 2 minutes. Add the salt and soy sauce and stir to mingle. Give the dissolved cornstarch a big stir, pour over the vegetables, and stir until glazed. Add the sesame oil, give the contents a few fast turns, and pour over the chicken on the platter. Stir to mix, divided the mixture into 14 portions, and let them cool until completely cold before filling the egg rols.

Sealing Mixture:

  • Dissolve 1 tablespoon cornstarch in 2 tablespoons water. Add the egg yolk to the cornstarch mixture, stirring until smooth. Set aside.

Wrapping the egg rolls:

  • Place a wrapper with one point of the diamond facing you. Take one portion of the filling, and place it a little below the center (nearer you). Form it with your fingers into a compact cylinder about 4½ inches long, horizontal to you.
  • First fold the bottom flap over the filling, brush the edge with some of the egg yolk sealer, and fold again. Then fold the right hand flap over and brush with sealer. Fold the left hand flap over that (now the wrapper looks like an open envelope), and then roll it firmly to the far point, pressing lightly to seal it into a firm roll. Repeat until all 14 egg rolls are made.
  • You must deep fry them now, at least partially, or the wrappers will become too soggy.

Deep Frying:

  • Heat a wok or heavy pan over high heat. Add the 4 cups of oil and heat until a cube of bread foams instantly, about 375°F. Slide in half the egg rolls and deep fry them about 4 minutes, turning them constantly, until they are golden brown and crisp, lowering the heat slightly after the first 2 minutes. Remove with a slotted spoon to drain on paper towels, and deep fry the second batch.

If you want to do this in advance, even up to a day ahead

  • Deep fry the egg rolls about 2 to 3 minutes, until very lightly brown. Drain, cool, cover, and refrigerate. Refry them until golden brown just before serving.
  • Once they are done, you can keep them hot and crisp in a 300°F oven for about 30 minutes, or you could reheat them in a 450°F oven for about 7 minutes.

Cutting:

  • Cut each egg roll into 2 or 3 sections before serving. Do this with a sharp heavy knife, cutting from the side of the roll instead of the top, to prevent the pressure from squashing the roll and spilling the filling.

Serving:

  • Serve egg rolls with a little hot mustard or plum sauce, if you like. They are also good with a side dish of light soy sauce mixed with a little vinegar.