Chicken Or Shrimp Egg Rolls Recipe

Whisk together the sugar, soy sauce, and rice wine and then toss with the chicken or shrimp.

While it sits, put 2 tablespoons of oil in a large skillet and turn the heat to medium-high. A minute later, add the mushrooms, scallions, and bean sprouts; cook, stirring occasionally, for about 3 minutes. Remove from the pan with a slotted spoon.

Add another tablespoon of oil to the skillet and cook the ginger, stirring, until fragrant, about 30 seconds. Add the chicken or shrimp and its mari­nade and cook until it loses its pinkness, stirring occasionally to separate the pieces, about 3 min­utes.

Return the vegetables to the pan, mix well with the chicken or shrimp, and cook for another minute. Remove the mixture with a slotted spoon. (You can prepare this filling, covered and refriger­ated, up to a day in advance.)

Add at least 3 inches of oil to a heavy saucepan or deep- fryer (a narrow vessel will save you oil; a broad one will allow you to cook more egg rolls at once); heat over medium-high heat until it reaches about 350 degrees F.

Meanwhile, moisten the edges of an egg roll wrapper with water and put 2 tablespoons of the filling down a line in the center; fold in the sides and roll tightly. Seal the seam with a few drops of water.

Working in batches, place the egg rolls in the oil and turn occasionally to brown evenly; the cook­ing will be easy and quick, about 5 minutes per batch (you just have to heat them through and brown the outside; everything inside is already cooked). Adjust the heat as necessary so that the egg rolls brown evenly.

As they finish, drain on pa­per towels. Serve hot, with any of the sauces.