Wednesday, August 27, 2008

Egg Rolls

This recipe is a family favorite. We used to make the December 26th every year. When my parents moved from WI to the west coast we stopped making it. I broke out the recipe a few years ago and now we eat it constantly. These are so yummy sauces aren't necessary but, if you like sweet and sour with your egg rolls, go nuts. Here's what you will need:

1 pkg egg roll skins
3 - 4 chicken breasts
1/2 - 3/4 lb shrimp
2 Tbl veggie oil
1 can water chestnuts
1 bunch green onions
1 good sized handful of bean sprouts
3 - 4 Tbl soy sauce
1 tea ground ginger
Enough canola oil to fill a deep skillet, wok, or deep fryer

Heat large deep skillet or wok with 2 to 3 tbl veggie oil over medium heat. Cut chicken and shrimp into small pieces. Cook chicken and shrimp 4 -5 minutes or until cooked through. Drain mixture and set aside in medium bowl. Cut water chestnuts, green onions, and bean sprouts into small pieces. Combine mixture with soy sauce and ginger and cook in the skillet or wok for 5 minutes. Add chicken and shrimp mixture and cook an additional 3 minutes. Drain mixture well and place it a large bowl. Fill wok or skillet with oil and heat to 375 degrees. Place egg roll skins on a dry surface. Working with one skin at a time, place 2 or 3 Tbl of mixture into center of skin. Wrap roll according to package directions and seal edges with water. Place finished wraps in heated oil until desired color is achieved. I like the pretty brown but my husband likes them a bit lighter. Remove rolls from oil and drain on paper towel. Makes about 24 rolls.

This recipe sounds a little complicated but it really very easy and so much better than anything you will get in a restaurant. Give them a try and let me know what you think!

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