Get FREE Magic Pan Restaurant recipes with CD Cookbook at
INGREDIENTS:
at least 8 Egg Roll wrappers, or the smaller version, Wonton wraps if you want to make mini Egg Rolls
at least 3 Cups of shredded Cabbage, you can buy it already shredded
Vegetable Oil, enough to generously coat a large saute pan about 1/4 inch
a small can of chopped Chicken (or if you have leftover Chicken you can cut that up to make about 1/2 Cup)
about 1/4 Cup of baby Salad Shrimp
About 1 Cup of Bean Sprouts
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, finely chopped
At least 6 Eggs
DIRECTIONS:
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.
This recipe uses many of the same ingredients that Gyoza and Beef Chop Suey uses. Here I am going to use a small can of chopped Chicken (or if you have leftover Chicken you can cut that up to make about 1/2 Cup.)
Now in a large saute pan, put just a BIT of Oil, and saute the Cabbage until soft.
This recipe uses many of the same ingredients that Gyoza and Beef Chop Suey uses. Here I am going to use a small can of chopped Chicken (or if you have leftover Chicken you can cut that up to make about 1/2 Cup.)
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.
If you are just making ONLY the Chicken Version, add the Chicken Meat now. Otherwise, if making both the Chicken AND the Shrimp Egg Rolls, divide this Vegetable mixture in 1/2, then add.
Put some of the mix on the center of the Egg Roll. Fold over forming a triangle.
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.
Fold sides over like you're making a little envelope (taking the 2 opposite ends of the triangle and folding over)
Fold top 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 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.
Get FREE Magic Pan Restaurant recipes with CD Cookbook at
