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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Prepare chicken, shrimp and vegetables for cooking. Heat 1 tablespoon oil
in a wok/frypan or large frypan. Add chicken, shrimp, and garlic; stir-fry
over moderate heat for 2 minutes. Add cabbage, celery, water chestnuts,
and green onions; stir-fry for an additional 2 to 3 minutes. In a large
bowl, combine egg, chicken-shrimp-vegetable mixture, soy sauce, sherry, and
hot pepper sauce, mixing well. Place an egg roll skin on a flat surface,
one point toward you. Spoon about 1/4 cup chicken-shrimp mixture
diagonally across and just below center of skin. Fold bottom point of skin
over filling; tuck point under filling. Fold side corners over, forming an
envelope shape. Moisten edges of egg roll skin and roll up toward
remaining corner; moisten point and press firmly to seal. Repeat process
with remaining egg roll skins and filling. Fill a deep fryer with oil to
minimum or maximum level indicated inside the fryer.Preheat oil to 365F
degrees. Deep-fry egg rolls, 2 to 3 at a time, for 3 to 4 minutes or until
egg rolls are crisp and golden brown. Drain well on absorbent paper. Repeat
process until all egg rolls are deep fried. Serve immediately.
| Ingredients:
1 Boneless chicken breast
4 Ounce(s) Small shrimp, peeled
1 Centiliter(s) Garlic, peeled and minced
1 Cup(s) Chopped Chinese Cabbage
1/4 Cup(s) Minced celery
1/4 Cup(s) Minced, drained water
2 Tablespoon(s) Minced green onions
1 Tablespoon(s) Cooking oil
1 Egg, beaten
2 Tablespoon(s) Reduced-sodium soy sauce
1 Teaspoon(s) Dry sherry
8 Egg roll skins/wrappers |
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