Chicken Chinese Egg Rolls
|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.