faye's chicken and cabbage egg roll

Name: FAYE'S CHICKEN AND CABBAGE EGG ROLL
Prep time: 30 min
Cook time: 1 h
Yield: 20
Cuisine: Asian
Ingredients: 12 ounce(s) chicken breast, no skin, 12 ounces diced small; 1/4 cup(s) moores teriyaki marinate sauce, 1/4cup; 1 cup(s) green peppers (bell peppers), 1 cup, chopped; 1 cup(s) onions, raw, 1 cup, chopped; 1 cup(s) carrots, raw, 1 cup, chopped; 2 stick(s) green onion 2, chopped fine; 2 cup(s) cabbage, fresh, 2 cup, shredded; 1/4 teaspoon(s) ginger, ground, 1/4 tsp; - salt and pepper to taste; 2 cup(s) bean sprouts, 2 cup; 1, 20 per package(s) wonton wrappers (includes egg roll wrappers), 20 wrapper, wonton (3-1/2" square); - canola oil, for frying

(2 RATINGS)

181 Pinches 1 Photo

Faye Glory

CARROLL, GA

Updated on Nov 6, 2011

THIS IS MY HUBBY'S RECIPE. THESE ARE WAY BETTER THAN YOU CAN GET IN THE CHINESE RESTAURANTS. THEY ARE LOW FAT AND LOW CARB. KIDS LOVE THEM TOO. CAN'T EAT JUST ONE, SO HAVE THREE WITH A SALAD AND EGG DROP SOUP. EACH EGG ROLL HAS ONLY 86 CALORIES SO 3 WOULD ONLY BE 258 CALORIES. CAN FREEZE THE EXTRAS AND REHEAT IN OVEN OR MICROWAVE.ENJOY!

Rate

prep time 30 Min

cook time 1 Hr

method ---

yield 20 serving(s)

Ingredients

12 ounces chicken breast, no skin, 12 ounces diced small
1/4 cup moores teriyaki marinate sauce, 1/4cup
1 cup green peppers (bell peppers), 1 cup, chopped
1 cup onions, raw, 1 cup, chopped
1 cup carrots, raw, 1 cup, chopped
2 sticks green onion 2, chopped fine
2 cups cabbage, fresh, 2 cup, shredded
1/4 teaspoon ginger, ground, 1/4 tsp
- salt and pepper to taste
2 cups bean sprouts, 2 cup
1, 20 per packages wonton wrappers (includes egg roll wrappers), 20 wrapper, wonton (3-1/2" square)
- canola oil, for frying

How To Make faye's chicken and cabbage egg roll

Step 1

AFTER YOU SHREDDED AND CHOPPED EVERYTHING. MARINATE CHICKEN IN THE TERIYAKI SAUCE AND THROW ALL SAUCE IN THE PAN WHEN YOU COOK THE CHICKEN IN PAN SPRAYED WITH PAM COOKING OIL. UNTIL COOKED BUT NOT OVER COOK. SWEAT DOWN THE REST OF THE VEGETABLES IN THAT SAME PAN AFTER YOU TAKE THE CHICKEN OUT. WHEN ALL VEGGIES ARE SWEATED DOWN MIX CHICKEN WITH VEGGIES AND SPRINKLE THE GINGER OVER MIXTURE. MIX WELL. PUT 2 TABLESPOONS OF VEGGIE MIXTURE ON THE EGG ROLL WRAPPER AND ROLL TIGHTLY. MOISTEN DOWN THE EDGE OF WRAPPER SO IT WILL STICK TO ITSELF AND STAY CLOSED AND ROLLED. AFTER ALL IS ROLLED FRY THEM IN A SKILLET WITH OIL. ""BE SURE THE OIL IS VERY HOT"" BEFORE PUTTING EGG ROLLS IN.. THESE HOLD VERY LITTLE OIL. DRAIN EGGS ROLLS ON PAPER TOWELS.

Step 2

Holds only about 3 Tablespoons of oil after they are all cooked.
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