Chicken Egg Rolls

I had homemade egg rolls at a college friend’s home. Liking them FAR better than anything in a Chinese restaurant, I had to make my own.

Problem? I’m not fond of cabbage excepting sauerkraut. So I substituted mung bean sprouts for cabbage and the following recipe took shape!

Chicken Egg Rolls

2 chicken breasts, shredded
1 tsp salt
2 cups fresh mung bean sprouts
1/2 cup green onion (or 1 bunch), chopped
12 oz fresh mushrooms, chopped
1 can water chestnuts, chopped
1 can bamboo shoots, shredded
soy sauce

Add salt to chicken and set aside. Stir fry bean sprouts and onion for 2 minutes. Remove from skillet and set aside. Stir fry chicken until cooked; add mushrooms, chestnuts, and bamboo shoots. Stir fry for 2 minutes; add bean sprout/onion mixture, and soy sauce.

Drain and cool, at least 4 hours.

Fill egg roll skins and fry. Serve with sweet-n-sour sauce or hot mustard.