Broccoli Eggrolls
  • To make the filling:  In a nonstick frying pan or wok over medium-high heat, sauté onion in 2 Tbsp peanut oil for 2 minutes. Add chicken, and cook for 3 minutes, turning constantly. Add broccoli, mushrooms and alfalfa sprouts, and cook 5 minutes. In a small bowl mix oyster sauce, soy sauce, toasted sesame oil, sugar and add to broccoli mixture. Cook for 2 more minutes, stirring constantly, and set aside to cool for 15 minutes.
  • Fill wok half way with remaining peanut oil and heat to a medium-high temperature. While the oil is heating, begin to fill the eggroll wrappers. Place 1-2 tsp of filling in the lower third of a wrapper, fold the bottom up over the mixture, then fold the sides in and roll the wrapper. Seal with a dab of water. Fry 3 or 4 at a time for 2 minutes, or until golden brown. Drain on paper towels. Serve with plum sauce.

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Broccoli Eggrolls

Ingredients

  • 1 bottle of Peanut oil
  • 1 tsp of toasted sesame oil
  • 1 diced onion
  • 1 lb boneless chicken breast, diced
  • 1 small broccoli, chopped, stems peeled and diced
  • 1/4 lb chopped mushrooms
  • Alfalfa sprouts -- a large handful
  • 2 Tbsp oyster-flavored sauce
  • 3 Tbsp soy sauce
  • 1 tsp of sugar
  • 2 packages eggroll wrappers
  • Plum sauce (for dipping)