Name: Egg Rolls
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 24 serving(s)
Ingredients: 250g ground chicken; 1/4 cup (60 ml) peanut oil; 6 cups (1.5 litres) green cabbage, shredded; 1 cup (250 ml) celery, finely chopped; 4 onions, finely chopped; 1 carrot, grated; 1 cup (250 ml) mushrooms, sliced; 2 cloves garlic, finely chopped; 1 tablespoon (15 ml) fresh ginger, grated; 3 tablespoons (45 ml) soy sauce; 454 g egg roll wrappers, thawed; 1 to 2 egg whites

Preparation

- Preheat the oil in the deep fryer to 180 °C (350 °F).
- In a saucepan, crumble the ground chicken and brown it in half the oil. Cook until almost dry. Remove from the pan and set aside.
- In the same pan, sauté the vegetables, garlic and ginger for 5 minutes in the remaining oil. Add the soy sauce. Let cool. Drain if necessary. Blend the meat and vegetables. Season with salt and pepper.
- Place a wrapper in front of you. With a brush, cover the edges of the dough with the egg white.
- Spoon 30 ml (2 tablespoons) of filling on the dough and fold to form a cylinder. Press the ends to seal the rolls. Fry the rolls about 5 at a times, until they are golden brown, about 5 minutes.
- Serve with plum sauce.

Egg Rolls

Categories

Ingredients

Preparation

Personal Note