Chicken Spring Rolls Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
4 ounce: Cooked, diced chicken breast
1/2 ounce: Bean sprouts,
1/2 ounce: Carrots, peeled and cut into
1/2: -inch long matchsticks,
1/2 ounce: Shredded cabbage,
1 T: Chopped green onions,
1 T: Plum sauce,
1: Teaspoon, soy sauce
1 t: Granulated garlic,
1/8 t: Sesame oil,
1/8 t: Ground black pepper,
-Pinch salt,
4: Egg roll skins,
1: Egg yolk,
-Vegetable oil for frying,
Directions:
Procedure: Combine all ingredients except egg roll skins and egg yolk
in a medium bowl, stir to blend. Place egg roll skins on work
surface. Place filling at bottom of each skin. Roll once, enclosing
the filling and fold in the sides. Roll, making a tight cylinder.
Brush edge with egg yolk and seal tightly. Heat oil in Dutch oven or
deepfat fryer to 350 degrees. You will need at least 3 inches of oil.
Never fill pan more than half full of oil for deep frying. Fry egg
rolls until golden brown. Drain on absorbent paper.
From the files of Earl Shelsby
Source from luhu.jp
in a medium bowl, stir to blend. Place egg roll skins on work
surface. Place filling at bottom of each skin. Roll once, enclosing
the filling and fold in the sides. Roll, making a tight cylinder.
Brush edge with egg yolk and seal tightly. Heat oil in Dutch oven or
deepfat fryer to 350 degrees. You will need at least 3 inches of oil.
Never fill pan more than half full of oil for deep frying. Fry egg
rolls until golden brown. Drain on absorbent paper.
From the files of Earl Shelsby
Source from luhu.jp