Our Not Too Secret Family Recipes
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To print in large print (.doc) format for your own binder Chicken Egg Rolls as .doc Egg Roll Sauce as .doc
Main Dish Recipes
Chicken Pie RecipeTurkey and Stuffing Recipe
Chicken and Angel Hair Pasta Recipe
Chicken Paprika Recipe
Chicken Egg Rolls Recipe
Scalloped Potatoes and Ham Recipe
Oven Barbecued Ribs Recipe
Slow Cooker Cuban Pork Recipe
Slow Cooker Cabbage Rolls Recipe
Juicy Meatloaf Recipe
Beef Stroganoff Recipe
Enchiladas Recipe
Burrladas Recipe
Potato Fritters Recipe
PR Style Spaghetti Recipe
Shrimp with Spinach Recipe
Crab Crepes with Shrimp Sauce Recipe
Salmon Crepes Recipe
Fettuccine Alfredo Recipe
Chicken Egg Rolls
We all pitch in as a family to help make Chicken Egg Rolls.
2 lbs boneless skinless chicken cut ½” chunks
2 cloves fresh garlic minced
3 tbls oil
2 lbs fresh bean sprouts
½ lb (8 oz) sliced fresh mushrooms
½ cup green onion chopped
½ cup thinly sliced celery
½ cup shredded carrot
½ cup bamboo shoots
2 tbls soy sauce
2 tsp five spice powder
2 pkgs egg roll skins
1 egg
2 tbls cornstarch
3 cups oil for frying
Heat oil in large skillet and add about ¼ of the chicken at a time and sprinkle about ¼ tsp five spice powder and part of the garlic and fry at med high heat. Remove the cooked chicken to a large bowl and set aside.Do the same thing with remaining chicken.
Add a bit more oil to pan as needed and quickly fry up celery and carrots. When still crisp-tender add to bowl of cooked chicken. Proceed to bean sprouts, drained bamboo shoots and green onions and only cook a few minutes and then add to chicken mixture.
Cook the mushrooms last and add to mixture with soy sauce and remaining five spice powder.
Mix the egg and cornstarch to seal the wrappers when filling and deep fry egg rolls for 2-3 minutes. For Pork Egg Rolls; use cubed pork instead of chicken and one head shredded cabbage instead of bean sprouts. Serve with Egg Roll Sauce recipe below.
20 oz crushed pineapple
1 cup sugar
½ cup rice vinegar
14 oz plum jelly or can jellied cranberry sauce
2 tbls soy sauce
2 tbls water with 2 tbls cornstarch
Pour crushed pineapple with the juice in saucepan with plum jelly or cranberry sauce over low heat. Add the sugar and mix to melt sugar. Stir this occasionally to blend and bring to a boil.
Add cornstarch and water mixture to thicken and boil for a minute and then remove from heat. Add the vinegar and soy sauce and allow it to cool a bit. You can add a bit of red food coloring for a brighter color if you like.
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