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Name: Chicken Spring Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Soy sauce; 1 1/2 c Finely chopped Chinese; 10 Spring roll wrappers; 1 1/2 c Finely chopped mushrooms; Chopped; 2 sm Chicken breast; Skinned boned and chopped; 8 Fresh water chestnuts;; Vegetable oil; 2 tb Soy sauce; 1 c Fresh bean sprouts; 1/2 c Sliced green onion; 2 tb Vegetable oil; 1 Garlic clove; finely chopped; 1 Beaten egg; 1 tb Dry sherry

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INGREDIENTS

Soy sauce
1 1/2 c Finely chopped Chinese
10 Spring roll wrappers
1 1/2 c Finely chopped mushrooms
Chopped
2 sm Chicken breast
Skinned boned and chopped
8 Fresh water chestnuts;
Vegetable oil
2 tb Soy sauce
1 c Fresh bean sprouts
1/2 c Sliced green onion
2 tb Vegetable oil
1 Garlic clove; finely chopped
1 Beaten egg
1 tb Dry sherry

Servings

INSTRUCTIONS

In a large skillet with 2 tablespoons of hot oil, saute chicken, mushrooms, onion and garlic until chicken is cooked. Stir in cabbage, water chestnuts & sprouts until heated throughout. Remove from heat. In a small bowl, stir together soy sauce and sherry. Whisk in egg until blended. Pour mixture over chicken mixture. Mix well. On a board, place 1 spring roll facing host. Spoon about 1/4 of filling on center half of skin. Fold bottom point of skin over filling, tucking point under filling. Fold side points over filling, then roll up skin toward remaining top corner. Moisten top point with a little water, folding over and pressing to seal. In deep skillet with hot oil, fry spring rolls until brown. Drain on paper towels. Serve warm with soy sauce for dipping. Approximately 8 minutes. Per serving (excluding unknown items): 1277 Calories; 81g Fat (59% calories from fat); 123g Protein; 4g Carbohydrate; 371mg Cholesterol; 2424 mg Sodium By Patty on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW#FF2123

NOTES

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Chicken Spring Rolls

Soy sauce
1 1/2 c Finely chopped Chinese
10 Spring roll wrappers
1 1/2 c Finely chopped mushrooms
 Chopped
2 sm Chicken breast
 Skinned boned and chopped
8 Fresh water chestnuts;
 Vegetable oil
2 tb Soy sauce
1 c Fresh bean sprouts
1/2 c Sliced green onion
2 tb Vegetable oil
1 Garlic clove; finely chopped
1 Beaten egg
1 tb Dry sherry

In a large skillet with 2 tablespoons of hot oil, saute chicken,  mushrooms, onion and garlic until chicken is cooked. Stir in cabbage,  water chestnuts & sprouts until heated throughout. Remove from heat.  In a small bowl, stir together soy sauce and sherry. Whisk in egg  until blended. Pour mixture over chicken mixture. Mix well. On a  board, place 1 spring roll facing host. Spoon about 1/4 of filling on  center half of skin. Fold bottom point of skin over filling, tucking  point under filling. Fold side points over filling, then roll up skin  toward remaining top corner. Moisten top point with a little water,  folding over and pressing to seal. In deep skillet with hot oil, fry  spring rolls until brown. Drain on paper towels. Serve warm with soy  sauce for dipping.    Approximately 8 minutes.    Per serving (excluding unknown items): 1277 Calories; 81g Fat (59%  calories from fat); 123g Protein; 4g Carbohydrate; 371mg Cholesterol;     2424 mg Sodium    By Patty <designwest@ameritech.net> on Nov 9, 1998.    Recipe by: FOOD IN A FLASH  SHOW#FF2123

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Nutrition

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Serving Size: 1 Serving (379g)
Recipe Makes: 1 servings

Calories: 1116
Calories from Fat: 243 (22%)

Amt Per Serving		% DV

	Total Fat 27g	36 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 13.8g
	Polyunsanturated Fat 7.5g
Cholesterol 211.5mg		65 %
Sodium 2189.3mg		75 %
Potassium 603mg		16 %
Total Carbohydrate 175g		51 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 166.3g
Protein 38.2g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1116

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