Mix all the ingredients except egg roll wraps together.
Put 2
p soy sauce; toss with chicken pieces.
Heat 2 Tbsp
owl, toss together coleslaw mix, chicken, onion, soy sauce, ginger and
roccoli slaw mix.
Lay egg roll wrappers out on a flat
o 400 degrees F. Lay egg roll wrappers on a clean work
edium-high and put ground chicken into wok and stir until
ver medium-high heat. Add chicken thighs and saute until browned
nion and garlic.
Slice chicken thinly and add to skillet
Filling:
In skillet, cook cabbage, celery and onions in oil until just tender.
Add chicken, bean sprouts, carrot, soy sauce and egg.
Mix with hands.
Place 1/4 cup filling in center of egg roll wrapper.
Roll up, folding in sides to enclose filling.
Seam edge with egg.
Fry egg rolls, a few at a time, in 375\u00b0 oil until lightly brown.
Drain on paper towels.
Serve warm with soy sauce or other sweet and sour sauces.
Pour oil in wok, set on high.
Add celery, onions, and peppers and cook stirring constantly till slightly soft, (about 3 minutes).
Add water chestnuts, chicken, soy sauce and broth. Cook on medium high until most of the liquid is absorbed.
Stir often. Turn mixture on low and begin making egg rolls.
Look on back of egg roll package on how to roll them up.
Fry the egg rolls in hot oil in a fry cooker or skillet.
Place on paper towel to drain oil.
Serve immediately.
Should make 15 egg rolls.
immer until your egg roll wrappers are done.
cut egg roll wrappers into
Heat oil in a large soup pot and saute pork until no longer pink.
Add garlic and cook until fragrant.
Toss in remaining ingredients (except egg roll wrappers) and bring to a boil.
Reduce to a simmer and cook for 30 minutes until vegetables are soft.
Meanwhile, cook strips of egg roll wrapper in hot oil in small batches until browned and crisp. This only takes a minute or so per batch.
Drain well on paper toweling.
When soup is done, ladle into bowls and top with fried egg roll wrappers and extra soy sauce, if needed.
toss well. Drizzle dressing over chicken mixture, tossing gently to coat
ot browned.
Add the chicken, packaged coleslaw mix, bean sprouts
All ingredients finely chopped.
In large bowl combine ingredients together well.
Fill each egg roll skin with 2 tablespoons mixture.
Fold 2 sides over mixture, brushing last fold with water.
Roll between palms to seal and shape.
When ready to cook, preheat oil to 325\u00b0.
Drop egg rolls into hot oil. Fry until golden brown on both sides.
Drain on paper toweling. Keep warm in oven until ready to serve.
Serve with Chinese hot mustard or a sweet-sour sauce.
Can be made in advance and frozen. Serves 8.
et aside.
Arrange an egg roll wrapper on a work surface
*After prepping the edges of the egg roll wrapper with the egg wash, add 1 tablespoons of the apricot preserves to the center.
*Add a 1/4\" thick x 2\" long slice of Brie cheese on top of the preserves (approximate sizes).
*Fold bottom up, then sides, then roll away from you, tucking in the edges as necessary.
*Place on sheet pan sprayed with Pam cooking spray.
*Brush top with egg wash.
*Cook for 22 minutes at 350 degrees or until golden and crispy.
*Serve warm.
Mix thoroughly all ingredients except for egg roll wrappers and oil for frying.
Take a heaping tablespoonful and roll in egg roll wrapper.
Make a long roll about 3/4-inch in diameter.
Deep fat fry.
Serve with soy sauce or sweet and sour sauce.
Lay out the egg roll wrappers one at a time.<
ork.
Combine meats, vegetables, egg, sauces, pepper in a large