Chicken Stuffed Egg Rolls

Photo: flickr user placid casual

Ingredients

1 cup shredded bok choy or green 1 (8 oz.) can bean sprouts, rinsed

drained

1 (4 oz.) can chopped mushrooms

1 sm. onion, thinly sliced

1 teaspoon soy sauce

1 clove garlic, minced

1 (1") piece ginger root, minced

Salt

pepper to taste

1 dozen egg roll wrappers

6 whole chicken breasts, halved, boned

pounded until thin

1 egg, beaten

1/2 cup all-purpose flour

1 cup vegetable oil

4 cups cooked rice

1 cup duck sauce

Preparation

Combine vegetables, soy sauce, garlic, ginger, salt and pepper; set aside. On each egg roll wrapper, place 1 piece chicken. Spoon 1/12 of filling on chicken, then roll tightly, tucking ends of wrapper to enclose. Dip egg roll in egg, then flour and cook in oil heated to 350 degrees until golden brown. Place egg rolls in 13"x9"x2" casserole. Bake at 350 degrees for 25 minutes. Place egg rolls on paper toweling to absorb excess oil. Slice each in three pieces and serve on bed of rice with duck sauce.