Ann’s Cuisine: Delicious Chicken eggrolls

Delicious Chicken eggrolls

After searching the internet for a great eggroll recipe. I took what I found online and I added my own ideas and wow. This is my official eggroll recipe, no more searching!. My family just loves these. When you make these, you will see how much your family will enjoy eating the eggrolls.

Please take my advice: Make the eggrolls when you are home ALONE. Preferably in the morning after everyone leaves the house. Don’t make a big batch (unless it doesn’t tire you out), make sure that the fan is running to get rid of the indoor frying odor. Make these, cook them, cool them and then freeze them. DO NOT TELL YOUR FAMILY.

If you can do this a couple of days and you should have a nice batch for a dinner. Believe me you will want to do it this way, because the egg rolls will be chomped, gulped, swallowed and eaten faster than you can blink an eye. You really don’t want to get fed up always making these.
 


What you will need……

4 chicken drumsticks
1 package shrimp
1-2 handfuls of bean sprouts
2-4 leaves of cabbage if small or medium size
1 medium onions
2 stalks celery
1/4 green pepper
1 carrots
1/4 tsp msg (optional)
1/2 tsp onion salt / onion powder
1/2 garlic salt / garlic powder
1/4 tsp Turmeric
1/4 tsp salt
1 tsp pepper
eggroll covers

Boil chicken drumsticks until done. While the chicken is boiling, chop the celery, and carrots, saute in pan until translucent. Add chopped cabbage, onion and green pepper. cook until veggies are tender. Add bean sprouts and cook for 5 minutes more.

While the Veggies are cooking, you will have let the chicken cool and then debone and chop it up. Add the veggies to the chopped chicken in a bowl. Add all the spices. If you want, you can add the msg. There are recipes that don’t add any spices, it all depends on different tastes. We find that the egg rolls come out tasty and the eggrolls are very packed. They actually almost make a meal in themselves.

To roll the covers, I soak the covers in water for just a few minutes to soften them. It makes the rolling much easier because they become just a tad bit more elastic.

 

 

I put 1 tablespoon of mixture in the middle and then I fold the cover like an envelope.

 

 

Heat oil in fryer until hot and fry the rolls until golden brown, drain on paper towels let cool and then freeze. When they are cool, I put them on a plate and freeze them, that way they don’t touch each other and become glued, you know how pork chops do when they touch each other? Then I put them in a plastic container and it’s easy to take out just how much you need for dinner.

Thanks for reading this and I hope you have a fantastic dinner:-)

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