Egg Rolls Recipe
Summary
MethodFry
Ingredients
1 cap diced cooked chicken, turkey, or shrimp
1 cap mung or soybean sprouts
1/3 cup chopped water chestnuts
1/3 cup chopped bamboo shoots
1/4 cup chopped scallioas
1/4 cup chopped green pepper
1/3 cup chopped mushrooms
2 teaspoons chopped fresh gingerroot, or 1/2 teaspoon ground ginger
1 tablespoon soy sauce
10 to 12 egg roll wrappers
1 egg, lightly beaten
Vegetable oil for frying
Directions
1. In a medium-sized bowl combine the chicken, sprouts, water chestnuts, bamboo shoots, scallions, green pepper, mushrooms, ginger-root, and soy sauce.
2. Divide the filling evenly among the wrappers placing it down the center of each. Fold in the sides and roll like a jelly roll. Seal the edges with egg. Allow the rolls to rest for 30 minutes.
3. Heat the oil in a deep-fat fryer or kettle to 360 degrees and fry the rolls, two at a time, until golden on all sides, about 6 to 8 minutes. Drain on paper towels.
2. Divide the filling evenly among the wrappers placing it down the center of each. Fold in the sides and roll like a jelly roll. Seal the edges with egg. Allow the rolls to rest for 30 minutes.
3. Heat the oil in a deep-fat fryer or kettle to 360 degrees and fry the rolls, two at a time, until golden on all sides, about 6 to 8 minutes. Drain on paper towels.
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