Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Chicken and shrimp egg rolls
Contributed by: Jessica Allen
1/4 cup chopped onion
1 TBS oil
1 whole small chicken breast, skinned, boned and finely chopped
1 1/2 cup Chinese cabbage, chopped
1 cup fresh or canned bean sprouts, drained
1 (4 1/2 oz.) can shrimp, drained and chopped
1 egg, beaten
2 TBS water
1/8 tsp. (five spice powder can be bought locally)
10 egg roll skins
In wok or skillet, stir fry onion in hot oil for 1 minute. Add chicken and stir fry for 2 minutes. Add cabbage and bean sprouts; stir fry for about 3 minutes or more. Remove from heat; cool slightly.
In a bowl combine the shrimp, egg, water, five spice powder and the chicken-vegetable mixture.
With a corner of egg roll skin pointing at you, spoon filling diagonally across and below center of skin. Fold bottom point of skin over filling. Tuck point under filling. Fold side corners over, forming an envelope shape. Roll egg roll toward remaining corner; moisten point and press firmly to seal.
Fry egg rolls a few at a time in deep, hot oil (365 degrees) for 2-3 minutes or until golden brown. Drain on paper towels.
(This recipe was contributed as part of a "Cook of the Week" feature.)