Chicken Egg Rolls
Recipe: #17969
March 13, 2015
Categories: Snacks, Chicken, Appetizers, Game/Sports Day, Deep Fry, Non-Dairy, Kosher Meat, more
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Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (61.2 g)
- Calories 43.9
- Total Fat - 0.7 g
- Saturated Fat - 0.2 g
- Cholesterol - 23 mg
- Sodium - 707 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 1.1 g
- Sugars - 4.8 g
- Protein - 2.7 g
- Calcium - 31.2 mg
- Iron - 0.8 mg
- Vitamin C - 16.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a small bowl, combine soy sauce, brown sugar, ginger, and garlic powder; mix well.
Step 2
In a large bowl, combine cabbage, carrot, scallions, and chicken; mix well. Pour soy sauce mixture over cabbage mixture; toss to coat well and let stand 10 minutes. Place cabbage mixture in a colander and squeeze to drain well.
Step 3
Spoon about 1/2 cup cabbage mixture evenly onto center of each egg roll wrapper. Lightly brush edges of egg roll with beaten egg. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly.
Step 4
In a deep medium saucepan over medium-high heat, heat about 1-1/2 inches oil until hot but not smoking. Add egg rolls in batches and fry 3 to 4 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately, but be sure to use caution -- the filling will be hot.
Tips
No special items needed.
1 Reviews
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