Independent Living Search

Chicken and Vegetable Egg Rolls



  1. Chop chicken.
  2. For filling: Stir-fry chicken and garlic quickly in 1 tablespoon hot oil about 2 minutes.
  3. Add vegetables; stir-fry about 3 minutes more.
  4. Blend soy sauce into cornstarch; stir in chicken mixture; cook and stir until thickened. Cool.
  5. Place egg roll wrapper with one point toward you. Spoon ¼ cup of filling diagonally across and just below center of wrapper.
  6. Fold bottom point of wrapper over filling; tuck point under filling.
  7. Fold side corners over, forming an envelope shape.
  8. Roll up towards remaining corner; moisten point and press firmly to seal.
  9. Repeat with remaining wrappers and fillings.
  10. Fry egg rolls, a few at a time, in deep hot oil (365 degrees) for 2 to 3 minutes or till golden brown.
  11. Drain on paper toweling.
  12. Serve warm with one or two sauces.
  13. Makes 12 egg rolls.