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Chicken And Shrimp Egg Rolls




Source of Recipe


internet


List of Ingredients




8 Egg rolls

1 Boneless chicken breast,- skin removed, and finely- chopped
4 oz Small shrimp, peeled,- deveined, tails removed- and finely chopped
1 cl Garlic, peeled and minced
1 c Finely chopped Chinese- Cabbage
1/4 c Minced celery
1/4 c Minced, drained water- chestnuts
2 tb Minced green onions
1 tb Cooking oil
1 Egg, beaten
2 tb Reduced-sodium soy sauce
1 ts Dry sherry
Hot pepper sauce to taste
8 Egg roll skins/wrappers
Cooking oil for deep frying


Recipe



Prepare chicken, shrimp and vegetables for cooking. Heat 1 tablespoon oil
in a wok/frypan or large frypan. Add chicken, shrimp, and garlic; stir-fry
over moderate heat for 2 minutes. Add cabbage, celery, water chestnuts,
and green onions; stir-fry for an additional 2 to 3 minutes. In a large
bowl, combine egg, chicken-shrimp-vegetable mixture, soy sauce, sherry, and
hot pepper sauce, mixing well. Place an egg roll skin on a flat surface,
one point toward you. Spoon about 1/4 cup chicken-shrimp mixture
diagonally across and just below center of skin. Fold bottom point of skin
over filling; tuck point under filling. Fold side corners over, forming an
envelope shape. Moisten edges of egg roll skin and roll up toward
remaining corner; moisten point and press firmly to seal. Repeat process
with remaining egg roll skins and filling. Fill a deep fryer with oil to
minimum or maximum level indicated inside the fryer.Preheat oil to 365F
degrees. Deep-fry egg rolls, 2 to 3 at a time, for 3 to 4 minutes or until
egg rolls are crisp and golden brown. Drain well on absorbent paper. Repeat
process until all egg rolls are deep fried. Serve immediately.