Chicken Egg Rolls

Course : Chicken
Serves: 16
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2 tablespoons peanut oil
1/2 pound cooked chicken
1/2 pound napa cabbage
1/4 cup scallions
3 cups bean sprouts
4 medium tree ears
1/2 cup bamboo shoots
1/8 pound tiger prawn
2 teaspoons soy sauce
1 teaspoon white wine
1/3 cup chicken stock
1 tablespoon cornstarch
16 sheets egg roll skin
2 large egg
2 Cup peanut oil

Preparation / Directions:

heat the oil in a wok, over a moderate flame add the chicken, cabbage, scallions, bean sprouts, mushrooms, bamboo shoots, and shrimp stir-fry quickly for 1-2 minutes, until shrimp is pink add the soy sauce, wine, and chicken broth heat and stir for 2 minutes combine cornstarch and water, mix well, and add to wok heat and stir until thickened remove from heat season to taste allow to cool completely divide filling mixture into equal portions place one portion onto the corner of each skin fold the opposite corner over the filling to cover brush folded corners lightly with beaten egg fold over filling and press gently to seal brush remaining corner lightly with egg mixture roll to remaining corner, press lightly to seal repeat with remaining filling and skins heat oil to 360 degrees add rolls 1-2 at a time and fry until lightly browned on all sides drain well on a cooling rack and blot with paper towels serve hot, with assorted dipping sauces to the side


Nutritional Information:

151 Calories (kcal); 3g Total Fat; (20% calories from fat); 9g Protein; 21g Carbohydrate; 38mg Cholesterol; 290mg Sodium

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