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Chicken Egg Rolls

Source of Recipe

Marla


List of Ingredients

Makes 4 rolls

1 can (5 ounces) boned chicken, chopped or 1/2 cup chopped cooked chicken
1 can (2 ounces) chopped mushrooms, drained and finely chopped
1/4 cup chopped celery
1 teaspoon soy sauce
1/2 teaspoon curry powder
4 egg roll skins
CRISCO for deep frying
Bottled sweet-sour sauce




Recipe

In a bowl, combine the chopped chicken, chopped mushrooms, celery, soy sauce
and curry powder. Spread some of the filling in strip across center of the
egg roll skin. Fold up one corner of the egg roll skin; fold in corners from
each side. Roll up, moistening underside of last corner with water to seal.
Repeat with remaining skins. Fry in deep Crisco heated to 365ºF till egg
rolls are golden brown, 2 to 3 minutes. To serve, cut each egg roll in
thirds and serve with the bottled sweet-sour sauce.