Chicken and crab filled egg rolls

Yield: 6 servings

Measure Ingredient
1 each Chicken breast, whole small
1 each Clove garlic, minced
1 tablespoon Oil
1 cup Chinese cabbage, chopped
½ cup Pea pods, chopped
¼ cup Water chestnuts, chopped
2 tablespoons Onion, chopped
½ cup Crab meat, cooked or canned
1 each Egg, beaten
2 tablespoons Soy sauce
1 teaspoon Dry sherry
¼ teaspoon Salt
⅛ teaspoon Pepper
40 eaches Wonton skins or 6 egg roll
Cooking oil for deep frying

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

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