Chicken and crab filled egg rolls

6 servings

Ingredients

QuantityIngredient
1eachChicken breast, whole small
1eachClove garlic, minced
1tablespoonOil
1cupChinese cabbage, chopped
½cupPea pods, chopped
¼cupWater chestnuts, chopped
2tablespoonsOnion, chopped
½cupCrab meat, cooked or canned
1eachEgg, beaten
2tablespoonsSoy sauce
1teaspoonDry sherry
¼teaspoonSalt
teaspoonPepper
40eachesWonton skins or 6 egg roll
Cooking oil for deep frying

Directions

Skin, split, and bone chicken, finely chop. In skillet, stir-fry chicken and garlic in the 1 T hot cookin oil about 2 minutes. Add vegetables; stir-fry 2-3 minutes more. Flake crab, chicken-vegetable mixture, egg, soy sauce, sherry, salt and pepper. Cool slightly.

Wrap wontons or egg rolls. Fry, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until brown. Using a slotted spoon or wire strainer, remove wontons or egg rolls. Drain on paper toweling.

Makes 40 wontons or 6 egg rolls.

Submitted By JEROME GREENE On 04-18-95