Gerry's Egg Rolls

mary Armstrong

By
@emit1961

Serve these with "Gerry's Chicken and Long Rice" dish, as you will use the cooked chicken from that recipe for this recipe:))

These are amazingly delicious!!

This recipe is also from Japan where Gerry was stationed for many years.


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Comments:

Serves:

26-30 egg rolls

Prep:

1 Hr

Cook:

45 Min

Ingredients

FILLING

cooked chicken meat from 1- 3 pound chicken
2 pkg
12 ounces each of frozen shrimp
1 can(s)
drained water chestnuts ( 8 ounce can)
1 can(s)
15 oz. drained bean sprouts or 1 package fresh bean sprouts is preferred
3
eggs
2
green onions including tops, chopped

WRAPS

26-30
egg roll skins
4 c
oil, more or less for deep frying

Directions Step-By-Step

1
Chicken meat from 1 three pound chicken (which you earlier have de-fatted and de-skinned and cooked until tender in 2 cups water and 1/2 cup soy sauce. After chicken has cooled and it has been de-boned you shred or chop it.
2
Chop water chestnuts and Add 1 can of drained bean sprouts or fresh if using and 3 eggs. mix until well blended.
3
Put mixture on skins. Fold side edges in about 1 to 1 1/2 inches. Then roll up.
Brush the outside edge of the "triangle flap"of skin with the beaten egg and seal.
Repeat until skins are used up. You will use a generous 2 tablespoons of filling per roll.
4
Fry in hot fat until skins turn golden brown. Drain on paper towels. May keep warm in a 200 degree oven until serving.
5
Serve with tiny bowls (individual) of hot mustard and soy sauce AND Gerry's Chicken and Long Rice:))

If you don't have the tiny individual bowl, just put "puddles" of hot mustard and soy sauce.

About this Recipe

Course/Dish: Chicken, Seafood Appetizers
Regional Style: Asian