Chicken Egg Rolls
INGREDIENTS | YIELDS 10 Egg Rolls
- 4 ounces chicken meat
- 4 dried Chinese mushrooms
- 1 teaspoon Chinese cooking wine
- 1 tablespoon bamboo shoots, shredded
- ¼ teaspoon sesame oil
- 2 teaspoons water
- 2 tablespoons plus 1 teaspoon red bell pepper, finely diced
- 1 tablespoon plus 1 teaspoon oyster sauce
- 4 cups oil, or as needed
- 1 teaspoon soy sauce
- 10 egg roll wrappers
- ½ teaspoon sugar
- 4 tablespoons cornstarch mixed with 2 tablespoons water
- ½ carrot
Chop the chicken meat. Add the Chinese cooking wine and a few drops of sesame oil and marinate the chicken for 30 minutes. Mix together the water, oyster sauce, soy sauce, and sugar. Set aside.
Wash or rinse all the vegetables and drain thoroughly. Grate the carrot until you have 2 tablespoons plus 1 teaspoon. Soak the Chinese dried mushrooms in warm water for at least 20 minutes to soften. Squeeze out the excess water, remove the stems, and thinly slice. Mix together the grated carrot, mushrooms, bamboo shoots, and bell pepper.
Add 2 tablespoons vegetable oil to a frying pan. When oil is hot, add the chicken. Fry until it changes color, then add the vegetables. Mix in the sauce and bring to a boil. Drizzle with the remaining sesame oil. Cool.
To prepare the egg rolls, lay a wrapper in front of you so that it forms a square. Use your fingers to brush all the edges of the wrapper with the cornstarch-and-water mixture. Place a heaping tablespoon of filling in the middle. Fold the top of the wrapper over the filling, fold the bottom half over the top, and seal the edges with more cornstarch and water. Seal the side edges, fold over, and seal again. Continue preparing the remainder of the egg rolls.
Add the remainder of the oil to the fondue pot, making sure it is not more than half full. Heat the pot on the stove over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner. Deep-fry the egg rolls, two at a time, until they turn golden. Drain.