Egg Rolls
Chicken, Shrimp, Pork or Vegetable
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This makes a great appetizer or an accompaniment
for a
Chop Suey dinner.
You can use the large Egg Roll wrappers that I
did here, or the smaller version, Wonton
wraps if you want to make mini Egg Rolls.

To make about 8 large Egg Rolls:
FOR CHICKEN EGGROLLS
a small can of chopped Chicken (or if you have
leftover Chicken you can cut that up to make about
1/2 Cup.)

FOR SHRIMP EGGROLLS
1/4 Cup or more of baby Salad Shrimp to make
Shrimp Egg Rolls. (or you can dice up cooked
shrimp)

FOR PORK EGGROLLS
1/4 Cup or more of left over cooked pork, diced up
(from ribs, ham or tenderloin roast)

FOR ALL EGGROLLS and to make VEGETABLE
Egg Rolls,
you'll also need these ingredients.

Egg Roll Wrappers (at least 8 for large Egg Rolls)
OR Wonton Wrappers (for mini Egg Rolls)
at least
3 Cups of shredded Cabbage. You can
buy it already shredded. (i.e. packaged to make
coleslaw)
You'll also need
Vegetable Oil, enough to
generously coat a large saute pan about 1/4"
About 1 Cup of Bean Sprouts
Egg Roll Wraps (at least 8)
1/2 Cup Water Chestnuts
(or small can) finely
chopped
1/4 Cup Onions (White, Red or Green) finely
chopped
1/2 Cup Carrots, finely chopped
Small Celery Stalk, finely chopped
About 1/4 Cup Ginger slices, (from jar or use
less if fresh) finely chopped
At least 6-8 Eggs
Now in a large saute pan, put just a BIT of Oil, and
saute the Cabbage until soft. Remove with a
slotted spoon and transfer to a bowl. Let it cool a
little.
Add one Egg and mix all the chopped Vegetables
and mix.
If making Chicken, Shrimp or Pork Egg Rolls, add
to this now.
Put some of the mix on the center of the Egg
Roll wrapper.
Fold over, BUT not all the way- leave a small rim.
Remember those Eggs? Beat them.
Brush some of the Egg to seal.
Any kind of CLEAN brush will do. A kitchen, artist
or wall painting brush.
Or get a Pastry Brush
Fold sides over like you're making a little
envelope.
Fold over to close. Place on cookie sheet lined
with waxed paper or large plate.
Brush both sides with the Eggs, then freeze for
about 15 min.
Fry in Oil on medium heat until browned on both
sides. Be careful turning them over.
I am at times a hesitant cook. I don't like to have
my Oil for frying too hot. I'll heat it up under
medium flame for a couple of minutes and then
slowly put the partially frozen Egg Rolls in with
tongs. I don't want the Oil to splatter from the
shock of it.
Use a slotted spoon to remove to paper towels
when browned. Serve warm with Sweet & Sour
and/or Chinese Mustard.
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You can take various common
fruits and veggies, and with a
paring knife create these
wonderful edible accessories
for individual dishes and
buffets!!
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Martha shows you how easy it is to
make delectable appetizer's, turning
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Impress yourself and guests with
Appetizer's that have a "Southern"
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Try some of these simple recipes that
will enhance your cocktail hour and
stimulate your appetite!!
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No matter what you're cooking, you
can liven up any dish with these
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Deep Fryer's are used for some
appetizers.
You can
ORDER HERE ON AMAZON

If you don't want a deep fryer, you can
always use a heavy duty deep frying
pan for smaller things, and preferably a
SKIMMER SPOON, a type of metal
spoon with holes in it to "scoop" the
food out.
Need some PICKLED GINGER??
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You'll also need a
PASTRY BRUSH to seal up the
eggrolls.
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