1 whole large chicken breast, skinned, , halved and boned
1 tbsp cooking oil
1 clove garlic, minced
16 oz can bean sprouts, drained, (or fres, h, rinsed and
1 patted dry)
1/2 cup chopped celery in small pieces
2 tbsp soy sauce
2 tsp cornstarch
1/2 tsp five spice powder
8 egg roll skins or packaged egg roll, skins
1 cooking oil for deep-frying
PLUM SAUCE
1/2 cup plum preserves
1 tbsp vinegar
1 tbsp soy sauce
1/8 tsp garlic powder
1/8 tsp ground ginger
1 dash ground red pepper
A Recipe for
Chicken Egg Rolls
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
This Recipe for Chicken Egg Rolls is one of thousands in the Recipes-to-go Egg Cookbook.
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
If you enjoy this Chicken Egg Rolls Recipe - you should enjoy the recipe collections you can find on the websites below:
He was a very valiant man who first adventured on eating oysters. |
| James I |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
This is a recipe for Chicken Egg Rolls from the recipe cookbook of Recipes-to-go (Egg)
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
Food Tip |
Food Tip |
For filling, chop chicken. Preheat a large skillet or wok over high
heat; add cooking oil. Stir-fry chopped chicken and garlic in the oil
for 2 minutes. Add the bean sprouts and celery. Stir-fry 2 more
minutes. Mix the cornstarch in with the soy sauce, add the five spice
powder. Add to the chicken mixture and cook until thickened. Cool to
room temperature. Place an egg roll skin with one point toward you.
Spoon 1/4 cup filling diagonally across and just below center of
skin. Fold the bottom point of skin over the filling; tuck point
under filling. Fold side corners over, forming an envelope shape.
Roll up toward remaining corner; moisten point and press firmly to
seal. Repeat with the remaining skins and filling. Fry egg rolls, 2
or 3 at a time, in hot oil (365F) for 2-3 minutes or till golden
brown. Drain on paper towelling. Serve warm with plum Sauce.
Plum Sauce: In a small saucepan, combine plum preserves, vinegar, soy
sauce, garlic powder, ground ginger, and a dash of ground red pepper.
Bring mixture to boiling, stirring constantly. Remove from heat; cool.
Refrigerate in covered container overnight to blend seasonings.
Origin: Better Homes and Gardens Pasta Book
Shared by: Sharon Stevens Oct/91
Serves: 8
Chicken Egg Rolls Recipe brought to you by Recipes To-Go