Egg Rolls Recipe
Summary
MethodFried
Ingredients
| 1 cap diced cooked chicken, turkey, or shrimp | ||
| 1 cap mung or soybean sprouts | ||
| Water chestnuts | 1/3 Cup (16 tbs), chopped | |
| Bamboo shoots | 1/3 Cup (16 tbs), chopped | |
| 1/4 cup chopped scallioas | ||
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Mushrooms | 1/3 Cup (16 tbs), chopped | |
| Ginger root | 2 Teaspoon | |
| Soy sauce | 1 Tablespoon | |
| Egg roll wrappers | 12 | |
| 1 egg, lightly beaten | ||
| Vegetable oil | 2 Cup (16 tbs) (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.
Chef
