Chicken Egg Rolls Recipe

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Servings: 2

Ingredients

Cost per serving $2.64 view details

Directions

  1. For filling, chop chicken. Preheat a large skillet or possibly wok over high heat; add in veg. oil. Stir fry minced chicken and chopped garlic in the 1 Tbsp. warm veg. oil for 2 min. Add in the bean sprouts and the minced celery; stir fry about 2 min more. Stir together soy sauce and cornstarch. Stir in 5 spice pwdr. Stir into chicken mix; cook and stir till thickened and bubbly. Cook and stir 2 min more. Cold to room temperature.
  2. Place an egg roll skin with 1 point toward you. Spoon 1/4 c. filling diagonally across and just below center of skin. Fold the bottom point of skin over the filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up toward remaining corner; moisten point and press firmly to seal. Repeat with the remaining egg roll skins and filling.
  3. Fry egg rolls, 2 or possibly 3 at a time, in deep warm veg. oil or possibly shortening (365 degrees) for 2 to 3 min or possibly till golden. Drain on paper toweling. Serve hot with Plum Sauce. Makes 8 egg rolls.
  4. Plum Sauce: In a small saucepan combine 1/2 c. plum preserves, 1 Tbsp. vinegar, 1 Tbsp. soy sauce, 1/8 tsp. garlic pwdr, 1/8 tsp. grnd ginger and dash grnd red pepper. Bring mix to boiling, stirring constantly. Remove from heat; cold. Chill in covered container overnight to blend seasonings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 365g
Recipe makes 2 servings
Calories 312  
Calories from Fat 123 39%
Total Fat 13.77g 17%
Saturated Fat 2.5g 10%
Trans Fat 0.26g  
Cholesterol 45mg 15%
Sodium 1097mg 46%
Potassium 612mg 17%
Total Carbs 28.36g 8%
Dietary Fiber 4.8g 16%
Sugars 19.67g 13%
Protein 22.78g 36%
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