Katie Chin's Everyday Chinese Cookbook. Katie Chin

Chicken Egg Rolls

      A lot of my friends outside of New York complain that they can’t find their beloved New York–style egg rolls anywhere else. These egg rolls, made with the thicker, egg-based wrappers which bubble on the outside when you cook them, are filled with succulent chicken and bean sprouts seasoned with a bit of five-spice powder. I remember when my parents drove us to Manhattan in their Chevy station wagon in the 1970s to visit my oldest sister, Linda. Once we arrived in the city, we headed straight to New York’s Chinatown for dinner. Being from Minnesota, I had never seen so many Chinese people in one place at once! My mom’s delicious egg roll recipe reminds me of that trip, and of all the times she made these for us.

      Serves 6 to 8 as an appetizer or snack

      Preparation time: 15 minutes + soaking time

      Cooking time: 4 to 6 minutes

      2 or 3 dried black mushrooms

      1 lb (500 g) boneless, skinless chicken breast, cut into thin strips

      1½ teaspoons salt, divided

      ½ teaspoon all-purpose cornstarch

      4 tablespoons oil, divided

      1 lb (500 g) bean sprouts, ends trimmed

      1 teaspoon five-spice powder

      4 tablespoons canned bamboo shoots, shredded

      4 tablespoons chopped green onion (scallion), green and white parts

      Store-bought egg roll wrappers

      1 egg, beaten

      Oil for deep-frying

      Sweet-and-Sour Sauce (page 24)

      1 Soak the mushrooms in warm water until soft, about 30 minutes. Rinse in warm water and drain. Remove and discard the stems and shred the caps.

      2 Mix the chicken, ½ teaspoon of the salt and the cornstarch. Set aside.