Chicken Egg Rolls
2 teaspoons peanut oil
1/4 cup green onions, chopped
2 teaspoons Fresh Ginger, minced
1/2 cup uncooked chicken breasts, cut into thin strips
2 tablespoons soy sauce
1 tablespoon dry sherry
1/2 teaspoon pepper
2/3 cup fresh bean sprouts, chopped
1 cup Sunchokes®, chopped
1 package Frieda’s Egg Roll Wrappers
Peanut or vegetable oil
Heat peanut oil in skillet. Add green onions and ginger. Stir fry for 2 minutes. Add chicken and continue to stir fry for 3 more minutes. In a small bowl, mix soy sauce, sherry and pepper. Add mixture to skillet along with sprouts and sunchokes. Stir fry about 4 minutes.
Remove from heat. Lay out Egg Roll Wrappers and dampen edges with water. Put 3 tablespoons of stir fry filling across end of wrapper. Roll tightly around filling. Pinch ends to seal. Repeat with 5 more Egg Roll Wrappers. Deep fry in oil at 375-degrees until golden brown. Drain and serve hot.
Analyzed to serve 12. Analyzed with 2 tsp oil per serving. Calories 220, Total Fat 11g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 10mg, Sodium 380mg, Total Carbohydrate 25g, Dietary Fiber 1g, Sugars 2g, Protein 6g, Iron 10%.