===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-18-94 (01:44)             Number: 389
From: Z PEGASUS #2 @1219000*1      Refer#: NONE
  To: ALL #1 @1219000*1             Recvd: NO  
Subj: Chicken Egg Rolls              Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.01

      Title: Chicken Egg Rolls
 Categories: Chinese, Poultry, Appetizers
      Yield: 8 servings

      1    Whole large chicken breast,              -pieces
           -skinned, halved and boned          2 tb Soy sauce
      1 tb Cooking oil                         2 ts Cornstarch
      1    Clove garlic, minced              1/2 ts Five spice powder
     16 oz Can bean sprouts, drained,          8    Egg roll skins or packaged
           -(or fresh, rinsed and                   -egg roll skins
           Patted dry)                              Cooking oil for deep-frying
    1/2 c  Chopped celery in small

---------------------------------PLUM SAUCE---------------------------------
    1/2 c  Plum preserves                    1/8 ts Garlic powder
      1 tb Vinegar                           1/8 ts Ground ginger
      1 tb Soy sauce                           1 ds Ground red pepper

  For filling, chop chicken.  Preheat a large skillet or wok over high heat;
  add cooking oil. Stir-fry chopped chicken and garlic in the oil for 2
  minutes.  Add the bean sprouts and celery. Stir-fry 2 more minutes. Mix the
  cornstarch in with the soy sauce, add the five spice powder. Add to the
  chicken mixture and cook until thickened.  Cool to room temperature. Place
  an egg roll skin with one point toward you. Spoon 1/4 cup filling
  diagonally across and just below center of skin. Fold the bottom point of
  skin over the filling; tuck point under filling. Fold side corners over,
  forming an envelope shape. Roll up toward remaining corner; moisten point
  and press firmly to seal. Repeat with the remaining skins and filling. Fry
  egg rolls, 2 or 3 at a time, in hot oil (365F)  for 2-3 minutes or till
  golden brown.  Drain on paper towelling. Serve warm with plum Sauce.

  Plum Sauce: In a small saucepan, combine plum preserves, vinegar, soy
  sauce, garlic powder, ground ginger, and a dash of ground red pepper. Bring
  mixture to boiling, stirring constantly. Remove from heat; cool.
  Refrigerate in covered container overnight to blend seasonings.

  Origin:  Better Homes and Gardens Pasta Book

  Shared by: Sharon Stevens Oct/91

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  OLX 2.1 TD  A Royal Egyptian passing wind is a toot uncommon!

                          VQWK 6.20 [Rev H - 04/04/94]
