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| RECIPE FOR CHICKEN AND CRAB FILLED EGG ROLLS |
Title: Chicken And Crab Filled Egg Rolls
Category: Chinese Side Dishes
Serves: 6
Ingredients:
| 1.00 | ea | Chicken breast, whole small | | 1.00 | ea | Clove garlic, minced | | 1.00 | tb | Oil | | 1.00 | c | Chinese cabbage, chopped | | 0.50 | c | Pea pods, chopped | | 0.25 | c | Water chestnuts, chopped | | 2.00 | tb | Onion, chopped | | 0.50 | c | Crab meat, cooked or canned | | 1.00 | ea | Egg, beaten | | 2.00 | tb | Soy sauce | | 1.00 | ts | Dry sherry | | 0.25 | ts | Salt | | 0.12 | ts | Pepper | | 40.00 | ea | Wonton skins or 6 egg roll | | | Cooking oil for deep frying |
Instructions:
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.
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