Egg Rolls

I like to make Cream Cheese filled won tons and serve them with a Oriental dinner.

So I needed to learn how to make Egg Rolls I thought to myself, well you know they go hand in hand!

I read several different recipes and kind of combined a few of them.

But just reading how to make these did not help me, I was a little confused.

So I went to my trusty You Tube! 

You can find all sorts of demonstrations on how to make these, I really suggest doing that.

Here is what you are going to need:

½ cup of soy sauce

¼ cup of water

3 mashed garlic cloves

2 teaspoons of lemon juice

3 tablespoons of vegetable oil

1 cup of shredded cooked chicken

1 14 oz bag of shredded coleslaw mixture

1 cup of chopped fresh mushrooms, washed

2 large onions chopped

a pinch of salt and pepper

1 lb of bean sprouts

1 package of egg roll wrappers

1 egg white

Vegetable oil for frying

Mix together soy sauce, water, garlic and lemon juice and shredded chicken, cover and marinate in the fridge for two hours.

Remove mixture and heat in oven for one hour at 400 degrees.

While chicken is warming in marinade.

Warm oil in wok or fryer on medium heat for frying.

Warm oil in another pan add coleslaw, onion and mushrooms. Cook until tender stir in meat mixture.

Lay out a egg roll wrap in a diamond shape facing towards you add 2 heaping tablespoons of mixture just below the center of the middle of the wrap.

Fold the bottom corner up and over the filling, then fold in the two outside corners, roll closed and brush with egg whites.

Deep fat fry each egg roll for 3 minutes.

Remove and place on a paper towel to dry.

Serve with sweet and sour sauce for dipping.