Chicken and Pork Egg Rolls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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âI developed this recipe after watching my neighborâs wife make crispy egg rolls many times while I was stationed in Hawaii,â writes Bruce Beaver of Florissant, Missouri. Ingredients:
1 medium head cabbage, shredded |
3 celery ribs, chopped |
1 can (8 ounces) bamboo shoots, drained and chopped |
1 can (8 ounces) sliced water chestnuts, drained and chopped |
5 green onions, chopped |
2 tablespoons canola oil |
1 to 2 garlic cloves, minced |
2-1/4 cups diced cooked chicken breasts |
2 cups diced cooked pork |
1/4 cup chicken broth |
1/4 cup soy sauce |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 packages (16 ounces each) egg roll wrappers |
1 egg, lightly beaten |
additional oil for deep-fat frying |
sauce: |
1-1/2 cups unsweetened pineapple juice |
3/4 cup cider vinegar |
1/2 cup packed brown sugar |
1 tablespoon soy sauce |
1/8 to 1/4 teaspoon white pepper |
3 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. In a large nonstick wok, stir-fry the cabbage, celery, bamboo shoots, water chestnuts and onions in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, pork, broth, soy sauce, salt and pepper. Cook and stir for 1 minute or until heated through.
2. Position an egg roll wrapper with one point toward you. Place about 1/4 cup meat mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
4. In a saucepan, combine the first five sauce ingredients. Bring to a boil. Combine the cornstarch and cold water until smooth; stir into boiling mixture. Cook and stir for 2 minutes or until thickened. Serve warm with egg rolls. Yield: about 3 dozen.
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