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CHICKEN EGG ROLL
Submitted by littleflow3r
Ingredients:
1 cup
shredded green cabbage or bok choy
1 (8 oz.) can bean sprouts, rinsed & drained
1 (4 oz.) can chopped mushrooms
1 sm. onion, thinly sliced
1 tsp. soy sauce
1 clove garlic, minced
1 (1") piece ginger root, minced
Salt & pepper to taste
1 dozen egg roll wrappers
6 whole chicken breasts, halved, boned & pounded until thin
1 egg, beaten
½ cup all-purpose flour (Maida)
1-cup vegetable oil
Combine
vegetables, soy sauce, garlic, ginger, salt and pepper; set
aside. On each egg roll wrapper, place 1 piece chicken.
Spoon 1/12 of filling on chicken, then roll tightly, tucking
ends of wrapper to enclose. Dip egg roll in egg, then flour
and cook in oil heated to 350 degrees until golden brown.
Place egg rolls in 13"x9"x2" casserole. Bake at 350 degrees
for 25 minutes. Place egg rolls on paper toweling to absorb
excess oil.
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