Chinese Eggrolls
(Yield: 20 Servings)
Ingredient:
2 Heads Cabbage (cut 1/8" wide x 1"
long)
4 Chicken breasts (cooked and shredded)
2 green onions (chopped )
2 carrot (shredded)
1 c Mushrooms (chopped)
1 packages spring roll wrappers
1 Egg yolk
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Preparation:
1. In a medium pot, bring water to boiling. Add chicken breasts, reduce heat to medium,
and cook for ten minutes. Remove chicken, allow to cool, remove skin, bones, and
shredded chicken into small pieces by hand. Put into bowl and set aside.
3. When vegetables cool, mix chicken and vegetables. Crack open an egg, discard eggwhite,
place yolk in a small bowl. Remove the eggroll wrappers. One at a time, place a wrapper
on flat surface with one corner pointing toward you. Place 1 cup of chicken and
vegetables fill in center of wrapper. Slowly fold the corner furthest from you over the
filling. Then fold the two side corners toward the middle. With your fingers pressing
hard on the filling to keep it tight, carefully fold the last corner over the filling and
completely wrap it around. Put some egg yolk on the tip of the last corner to help it seal.
4. In a medium pan, fill 2" deep with cooking oil and bring it to boiling.
Slowly place the eggrolls, one at a time into the hot oil. Reduce the heat to medium and
cook the eggrolls for 10 minutes for until the outside is golden brown. Fry the eggrolls
a few at a time in order to insure that they cook evenly. Repeat until all the eggrolls
are cooked. Serve with sweet and sour sauce or sweet chili sauce.
