- 1 1/2 cup Hodgson Mill All Purpose White Flour
- 1/2 tsp salt
- 2 eggs, beaten until foamy
- 3/4 cup water, cold
- 8 oz chicken, raw and shredded
- 2 Tbsp soy sauce
- 1 egg white
- 1 Tbsp Hodgson Mill Corn Starch
- 1 Tbsp olive oil
- 2 cups vegetables, 1/3 cup each scallions, mushrooms, bean sprouts, pea pods, celery, and bok choy
- 2 cloves garlic, finely chopped
Place flour in a large mixing bowl. Add salt and make a well in center of the mixture. Add eggs, mixing well. Add water, kneading mixture until it becomes soft. Turn onto a floured board and knead until smooth and elastic. Cover and allow to rest for 45 minutes.
To make filling, blend chicken with soy sauce, egg white and corn starch. Heat olive oil in a medium-sized pan. Quickly saute chicken mixture and add vegetables. Cook until vegetables are very tender and mixture is soft.
Turn spring roll dough onto floured board and divide into 8 pieces. With a rolling pin, roll until dough is very thin, almost transparent. Dust on both sides with flour and allow to stand for an additional 10 minutes to stiffen. Place 1/8 of vegetable mixture into the corner of each skin. Overlap sides and roll tightly.
In a wok or other heavy pan, heat the vegetable oil to 375 degree F. Fry egg rolls until well browned, turning often, about 5 minutes.
Each serving: 234 calories;
1 g dietary fiber;
19 g carbohydrates;
14 g protein;
11 g fat;
93 mg cholesterol;
428 mg sodium.
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