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Egg Rolls

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  Diced cooked chicken/Turkey / shrimp 1 Cup (16 tbs)
  Mung sprouts/Soybean sprouts 1
  Chopped water chestnuts 1⁄3 Cup (5.33 tbs)
  Chopped bamboo shoots 1⁄3 Cup (5.33 tbs)
  Chopped scallions 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped mushrooms 1⁄3 Cup (5.33 tbs)
  Chopped ginger root 2 Teaspoon (Fresh)
  Soy sauce 1 Tablespoon
  Egg roll wrappers 12
  Egg 1 , lightly beaten
  Vegetable oil 2 Cup (32 tbs) (For Frying)

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.

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Egg Rolls Recipe