Chicken Egg Roll
Restaurant-style chicken egg rolls feature red bell pepper and a rich oyster sauce gravy.
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Instructions
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Heat oil for deep-frying to 375 F.
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Pat dry and slice chicken; marinate with soy sauce, salt, pepper, and cornstarch for 15 minutes.
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In separate bowls, prepare two mixtures: one with 1 tablespoon water and 1 teaspoon cornstarch (for sauce), and another with 2 tablespoons cornstarch and 1 tablespoon water (for sealing wrappers).
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In a third bowl, combine 2 tablespoons water with oyster sauce, soy sauce, and sugar; set aside.
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Heat 2 tablespoons oil in a wok. Stir-fry marinated chicken until 80 percent cooked, then remove.
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Clean the wok and add 2 more tablespoons oil. Sauté minced garlic until aromatic. Add celery and chopped onion; stir-fry until onion browns.
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Incorporate bell pepper, mushrooms, and bean sprouts into the wok, adding salt or sugar to sprouts if desired. Stir in green onion.
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Return chicken to the wok. Pour the oyster sauce mixture into the center and thicken by stirring in the reserved sauce cornstarch slurry. Mix sauce with chicken and vegetables, then cool completely.
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Fill egg roll wrappers with 3 to 4 tablespoons of the cooled mixture. Using the designated sealing paste, wet three edges of each wrapper, then fold the bottom, tuck in the sides, and roll tightly to seal.
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Carefully deep-fry egg rolls one or two at a time until golden brown. Drain on paper towels and serve.