"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken and Pork Egg Rolls Recipe

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This recipe for Chicken and Pork Egg Rolls, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorraine Plantz - Teledyne Turbine Engines
Added: Wednesday, July 23, 2008


Egg Rolls:
1 med head cabbage, shredded
3 celery ribs, chopped
1 can (8 oz) bamboo shoots, drained and chopped
1 can (8 oz) water chestnuts, drained and chopped
5 green onions, chopped
1-2 garlic cloves, minced
2 T vegetable oil
2 1/4 c diced cooked chicken breasts
2 c diced cooked pork
1/4 c chicken broth
1/4 c soy sauce
1/4 tsp salt
1/4 tsp pepper
2 pkgs (16 oz each) egg roll wrappers
1 egg, beaten

1 1/2 c unsweetened pineapple juice
3/4 c cider vinegar
1/2 c packed brown sugar
1 T soy sauce
1/8 tsp white pepper
3 T cornstarch
2 T cold water

Stir fry cabbage, celery, bamboo shoots, water chestnuts, onions, and garlic in vegetable oil until crisp-tender. Stir in chicken, pork, broth, soy sauce, and seasonings. Cook and stir for one minute or until heated through.

Position an egg roll wrapper with one point toward you. Place about 1/4 c meat mixture in center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling.
In electric skillet or deep fryer, heat oil to 375. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
In saucepan, combine first five sauce ingredients. Bring to a boil. Combine cornstarch and cold water until smooth; sitr into boiling mixture. Cook and stir for 2 minutes or until thickened. Serve warm with egg rolls. Yields about 3 dozen.




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