Chicken and crab filled egg rolls
6 servings
Ingredients
| Quantity | 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 | ||
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