Chicken Egg Rolls | Food Stuff
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Cooking tools:
- Oven
- Baking sheet
- Skillet
- Saute pan
- Spoon
- Dish
- Cooking spray
- Food processor
- Grater
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Tongs
- Spatula
Ingredients
- ¼ cup chopped bean sprouts
- ¼ cup finely shredded carrots
- 14 egg roll wrappers (these are larger than wonton wrappers and different than spring roll wrappers)
- 2 teaspoons minced fresh ginger (I shred it on my box grater)
- 4 cloves garlic, minced
- 1 cup finely shredded green cabbage
- 1 lb ground chicken breast (if you can't find breast meat only in ground then you can buy a pound of chicken breasts and toss them in your food processor for instant ground chicken breast meat!)
- 3 Tablespoons Hoisin sauce (found by the other Asian sauces in your grocery store)
- 1 cup finely chopped shitake mushrooms
- 2 teaspoons olive oil
- 2 medium scallions, diced
- 1 teaspoon sesame oil
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