Chicken Egg Roll Filling

• 1 pound chicken breasts, finely chopped
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 2 teaspoons ginger
• 4 tablespoons oil
• 1/4 pound mushrooms, finely chopped
• 1/2 cup bamboo shoots, finely chopped
• 1 small cabbage, finely chopped (about 3 cups)
• 1/4 cup water chestnuts, finely chopped
• 1 teaspoon salt
• 2 teaspoons sugar

Mix chicken, cornstarch, soy sauce, and ginger. Let sit for 15 minutes.

Heat oil in wok. Stir fry mushrooms for 1 minute.

Add chicken mixture. Stir until chicken is firm and white.

Add bamboo shoots, cabbage, water chestnuts, salt, and sugar. Stir fry until cabbage is crisp.

Cool and then fill. Makes 20 egg rolls.

• source: unknown
• keywords: poultry
• ratings: Tom-?
• time: ? minutes