Chicken spring rolls

Yield: 1 servings

Measure Ingredient
4 ounces Cooked, diced chicken breast
½ ounce Carrots, peeled and cut into
½ ounce Shredded cabbage
1 tablespoon Plum sauce
1 teaspoon Granulated garlic
⅛ teaspoon Ground black pepper
4 Egg roll skins Vegetable oil for frying
½ ounce Bean sprouts inch long matchsticks
1 tablespoon Chopped green onions
1 Teaspoon, soy sauce
⅛ teaspoon Sesame oil Pinch salt
1 Egg yolk

Procedure: Combine all ingredients except egg roll skins and egg yolk in a medium bowl, stir to blend. Place egg roll skins on work surface. Place filling at bottom of each skin. Roll once, enclosing the filling and fold in the sides. Roll, making a tight cylinder.

Brush edge with egg yolk and seal tightly. Heat oil in Dutch oven or deepfat fryer to 350 degrees. You will need at least 3 inches of oil.

Never fill pan more than half full of oil for deep frying. Fry egg rolls until golden brown. Drain on absorbent paper.

From the files of Earl Shelsby

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