Chicken And Shrimp Eggrolls

Course : Chicken
Serves: 4
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1/4 Cup diced chicken breast
1/4 Cup diced shrimp
1/4 Cup vegetable oil
1/4 bunch chopped spinach
1/2 Cup finely shredded cabbage
1/4 Cup julienne leek
1 Tablespoon minced gingerroot
1 Tablespoon garlic minced
1 Teaspoon soy sauce
1/2 Teaspoon sugar
4 sheets eggroll wrappers
1 jar hot Chinese mustard and Thai chili sauce

Preparation / Directions:

In a skillet sauté chicken and shrimp in oil over moderately high heat until three-quarters done. Add spinach, cabbage, leek, gingerroot, and garlic and cook until just wilted. Add soy sauce, sugar, and salt and pepper to taste and combine well. Let drain in a colander. Arrange 1 eggroll wrapper on a work surface lightly sprinkled with cornstarch. Put 1/4 cup filling in the center. Fold bottom corner over filling and tuck it under filling. Fold sides over bottom flap and roll up over top corner. Make 3 more eggrolls in the same manner. In a deep fryer heat vegetable oil to 350°F. Put eggrolls in fryer basket (but do not overlap). Deep fry until eggrolls float and are golden brown. Let drain in basket for 1 minute. Serve with mustard and chili sauce.


Nutritional Information:

127 Calories (kcal); 14g Total Fat; (94% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 88mg Sodium

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