Shred mushrooms. Rinse bean sprouts in cold water; drain.
Remove bones and skin from chicken; shred chicken (1 x 1/8 inch pieces). Mix chicken, 1 teaspoon salt and the cornstarch.
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 3 tablespoons vegetable oil; rotate wok to coat side.
Add bean sprouts; stir fry 2 minutes. Mix 2 teaspoons salt and the five spice powder; stir half of the mixture into bean sprouts. Remove bean sprouts from wok.
Add 3 tablespoons vegetable oil to wok; rotate to coat side. Add chicken; stir fry until chicken turns white. Add mushrooms and bamboo shoots; stir fry 2 minutes. Stir in bean sprouts, remaining five spice powder mixture and the green onions.
Drain mixture thoroughly and cool (it is helpful if you can put mixture in a colander, the colander in a bowl and the bowl in the refrigerator).
Prepare Egg Rolls as follows:--
Separate 1 skin at a time as you need them. Lay skin flat on counter or board.
Place 1/2 cup mixture slightly below center of egg roll skin.
Fold corner of egg roll skin closest to filling over filling, tucking the points under.
Fold in and overlap the 2 opposite corners.
Brush fourth corner with beaten egg; roll up enclosed filling to seal. If you wrap them all before you begin to fry them (it is best if you do not have to do this), place them side by side on a cookie sheet. Do not place them one on top of another. The skins will become soggy and break, making a terrible mess when you fry them.)
Heat vegetable oil (2 inches in wok or you can use your deep fryer) to 350°F. Fry 4 or 5 egg rolls at a time until golden brown, turning 2 or 3 times, 2 to 3 minutes.
Drain on paper towels. Serve with Chinese mustard Sauce and Sweet & Sour Sauce.
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