Chinese Egg Rolls
By lynn
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Ingredients
- 12 egg roll wraps
- 1/2-1 lb chicken
- 2 teaspoons chopped fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
- 4 green onions, sliced
- 1 egg, beaten with
- 1 teaspoon water
- oil
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Brown chicken with ginger and garlic in pan; drain any grease.
Mix salt, sugar, soy sauce and sesame oil. Add to chicken and mix well.
In large bowl combine cabbage mix and green onions.
Pour hot meat over vegetables and stir well. Let cool slightly.
Lay wrap in front of you so that it looks like a diamond.
Place 3 tablespoons pork filling in center of egg roll wrapper.
Fold bottom point up over filling and roll once.
Fold in right and left points.
Brush beaten egg on top point.
Finish rolling.
Set aside and repeat with remaining filling.
Heat 2-3 inches oil in large frying pan to very hot (350ºF).
Fry a few egg rolls in pan at a time, 2-3 minutes per side.
Drain on paper towels
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