Gerry's Egg Rolls

mary Armstrong


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.


★★★★★ 1 vote

26-30 egg rolls
1 Hr
45 Min



  • ·
    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
  • 2
    green onions including tops, chopped

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

How to Make Gerry's Egg Rolls


  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.

Printable Recipe Card

About Gerry's Egg Rolls

Regional Style: Asian

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