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chicken and crab filled egg rolls

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 each Chicken breast, whole small

  2. 1 each Clove garlic, minced

  3. 1 tablespoon Oil

  4. 1 cup Chinese cabbage, chopped

  5. 1/2 cup Pea pods, chopped

  6. 1/4 cup Water chestnuts, chopped

  7. 2 tablespoons Onion, chopped

  8. 1/2 cup Crab meat, cooked or canned

  9. 1 each Egg, beaten

  10. 2 tablespoons Soy sauce

  11. 1 teaspoon Dry sherry

  12. 1/4 teaspoon Salt

  13. teaspoon Pepper

  14. 40 eaches Wonton skins or 6 egg roll

  15. Cooking oil for deep frying

Instructions Jump to Ingredients ↑

  1. 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. Submitted By JEROME GREENE On 04-18-95

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