What You Need:
2 C vegetable oil
1/2 C chicken, cooked and chopped
1/4 C mushrooms, sliced
1/4 C celery, chopped fine
1 t soy sauce
1/2 t curry powder
8 egg roll wrappers
How to Cook It:
Place the vegetable oil into a deep fryer and allow it to heat to 365 degrees.
Place the chopped chicken into a mixing bowl.
Add the mushrooms and celery and toss to combine.
Add the soy sauce and mix until all the ingredients are coated.
Sprinkle in the curry powder and blend together well.
Lay the egg roll wrappers out flat.
Spread 2 t of the chicken mixture into the middle of each wrapper.
Fold the corners in and then fold the ends up over the corners.
Roll until completely closed.
Moisten the underneath side of the wrapper with a little water to seal.
Fry the egg rolls 2 at time for 3 minutes or until a nice golden brown.
Lay the egg rolls in a single layer on paper towel to drain.
Serving Size: 4
These make a great little appetizer to start out the evening. Serve them with sweet and sour sauce on the side.
