Chicken And Crab Filled Egg Rolls Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 each: Chicken breast, whole small
1 each: Egg, beaten
1 each: Clove garlic, minced
2 tbsp: Soy sauce,
1 tbsp: Oil,
1 tsp: Dry sherry,
1 cup: Chinese cabbage, chopped
1/4 tsp: Salt,
1/2 cup: Pea pods, chopped
1/8 tsp: Pepper,
1/4 cup: Water chestnuts, chopped
40 each: Wonton skins or 6 egg roll,
2 tbsp: Onion, chopped
Cooking oil for deep frying,
1/2 cup: Crab meat, cooked or canned
Directions:
Skin, split, and bone chicken, finely chop. In skillet, stir-fry
chicken and garlic in the 1 T hot cookin oil about 2 minutes. Add
vegetables; stir-fry 2-3 minutes more. Flake crab, chicken-vegetable
mixture, egg, soy sauce, sherry, salt and pepper. Cool slightly.
Wrap wontons or egg rolls. Fry, a few at a time, in deep hot oil (365
degrees) for 2-3 minutes or until brown. Using a slotted spoon or wire
strainer, remove wontons or egg rolls. Drain on paper toweling.
Makes 40 wontons or 6 egg rolls.
Submitted By JEROME GREENE On 04-18-95
Source from luhu.jp
chicken and garlic in the 1 T hot cookin oil about 2 minutes. Add
vegetables; stir-fry 2-3 minutes more. Flake crab, chicken-vegetable
mixture, egg, soy sauce, sherry, salt and pepper. Cool slightly.
Wrap wontons or egg rolls. Fry, a few at a time, in deep hot oil (365
degrees) for 2-3 minutes or until brown. Using a slotted spoon or wire
strainer, remove wontons or egg rolls. Drain on paper toweling.
Makes 40 wontons or 6 egg rolls.
Submitted By JEROME GREENE On 04-18-95
Source from luhu.jp