Tuesday, July 16, 2013

Chicken Egg Rolls

Chicken Egg Rolls
Egg Roll Wraps
1 lb. chicken, cooked, cooled, shredded through food processor (put in a large bowl)
1 tsp. mined ginger
2 c. shredded cabbage (I used both red and green)
1/4 lb. bean sprouts
1/2 c. shredded carrots (food processor)
3 green onions, finely chopped
2 T. oyster sauce

Heat oven to 450 degrees. Put all ingredients together (except chicken) in a pan, saute until soft. Remove, add to chicken. Mix thoroughly. Put about 2 T. in the center of each wrapper, and roll like a burrito. Put on cookie sheet. Spray with Pam, or other oil spray. Bake until crispy.

DO NOT BAKE THE EGG ROLLS!!! Fry them...I haven't tried it yet, but the Egg Rolls turned out gummy, instead of yummy. Otherwise, they would have been fantastic! The filling is perfect!

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