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Egg Rolls Recipe

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This recipe for Egg Rolls is from The Southwest District 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-Egg Roll Wraps 25-30 Count
-3-4 Chicken Breast Boiled in Water and 2 tbsp of Garlic Salt
-1 Can Diced Water Chestnut - (Drained)
-1 Bag Bean Sprouts
-1-2 Carrots
-1-2 Stalks of Celery
-1/2 Head of Green Cabbage
-4 oz Jar Diced Garlic in Water
-4 oz Jar Ginger
-Vegetable Oil/ Olive Oil
Directions:
Directions:
1)Thaw Chicken if frozen and Trim any fat off of Chicken Breast and cut into small pieces less than 1 inch squares and boil in water with 2 tbsp of Garlic Salt For 15-20 minutes.
2)While Waiting for chicken, Mix the following in large bowl:
-1 can of Diced Water Chestnut - (Drained)
-Hand Full of Bean Sprouts (Cup and a Half)
-Carrot Shavings (1-2 Carrots)
-Chopped or diced Celery (1-2 Stalks)
-Chopped Cabbage (1/2 Head)
-1/2 tbsp of Garlic
-1/2 tbsp of Ginger
3)Once Chicken is done add it to bowl of mixed vegetables.
4)Now time to add mix to the egg roll wraps, Use large spoon full per wrap.
5)Fold it like you would a burrito and to keep wrap together, have a cup of water nearby, wet two fingers and touch the corner of the wrap that will be rolled over last, and it will now hold together.
6) Heat 1/2 Cup Vegetable Oil on Med High- High.
7)Carefully Set 2-3 Egg Rolls in oil and turn over as needed or Until Golden Brown (will only need a few minutes in oil) .
8) Add More Vegetable Oil as Needed and Repeat Step 7.
9) See Sauces Recipe For Sweet and Sour Sauce.

 

 

 

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