Do not cook the beansprouts for too long or they will go limp and lose their vitamin C content.
175 g (6 oz) cooked chicken, cut into 2.5 cm (1 inch) strips
1/2 teaspoon cornflour
3 - 4 tablespoons vegetable oil
2 tablespoons soy sauce
1 teaspoon sherry
3 celery stalks, sliced
8 - 10 spring onions, sliced
75 g (3 oz) beansprouts, well drained if canned
6 eggs, beaten
1 tablespoon water
salt and freshly ground black pepper
1. Heat the oven to 130C/250F/Gas 1/2. Put the chicken on a plate and sprinkle with the cornflour.
2. Pour 2 tablespoons of the oil into a heavy frying-pan or wok. Stir in the soy sauce and sherry and heat over high heat until very hot.
3. Add the celery and spring onions and toss for 2 minutes, either by lifting and shaking the pan, or using a large flat spoon.
4. Add the chicken to the pan with the beansprouts. Toss over high heat for about 1 minute, then transfer to a plate and keep warm.
5. Put the eggs and water into a bowl with salt and pepper to taste and beat until thoroughly mixed.
6. Clean the frying-pan with several sheets of absorbent paper. Add 1 tablespoon vegetable oil and heat over moderate heat. Pour in a quarter of the egg mixture, tilting the pan so that it spreads over the surface to make a thin pancake.
7. Place a quarter of the chicken and beansprout mixture in the middle of the pancake, spreading it out a little. Fold in the sides and then roll up into a parcel. Transfer to a warmed serving dish and keep warm in the oven.
8. Repeat with the remaining egg and chicken mixture to make 3 more egg rolls, adding more oil to the pan if necessary. Serve at once.
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