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Chicken Chinese Egg Rolls

Chicken.delights's picture
  Canned boned chicken/1 cup chopped cooked chicken 10 Ounce, drained and chopped (2 cans, 5 ounce each)
  Canned chopped mushrooms 4 Ounce, drained and finely chopped (1 can)
  Chopped celery 1⁄2 Cup (8 tbs)
  Soy sauce 2 Teaspoon
  Curry powder 1 Teaspoon
  Egg roll skins 8
  Fat 2 Cup (32 tbs) (for deep frying)

Combine first 5 ingredients.
Lay one skin diagonally in front of you; spread small amount of filling in strip across center to within 1/2 inch of points.
Fold skin into an envelope by bringing up bottom point, then folding in points from each side.
Roll up, moistening underside of last point.
Repeat with remaining skins.
Fry in deep hot fat (375°) for 2 to 3 minutes.
Cut in thirds.

Recipe Summary

Difficulty Level: 
Side Dish
Deep Fried

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1087 Calories from Fat 625

% Daily Value*

Total Fat 69 g106.7%

Saturated Fat 20.5 g102.6%

Trans Fat 0 g

Cholesterol 242.5 mg80.8%

Sodium 1513.3 mg63.1%

Total Carbohydrates 49 g16.4%

Dietary Fiber 4 g15.8%

Sugars 1.4 g

Protein 69 g137%

Vitamin A 6.6% Vitamin C 4.1%

Calcium 8.3% Iron 23%

*Based on a 2000 Calorie diet

Chicken Chinese Egg Rolls Recipe