Recipe for Chicken And Crab Filled Egg Rolls


1 each chicken breast, whole small
1 each clove garlic, minced
1 tablespoon oil
1 cup chinese cabbage, chopped
1/2 cup pea pods, chopped
1/4 cup water chestnuts, chopped
2 tablespoon onion, chopped
1/2 cup crab meat, cooked or canned
1 each egg, beaten
2 tablespoon soy sauce
1 teaspoon dry sherry
1/4 teaspoon salt
1/8 teaspoon pepper
40 each wonton skins or 6 egg roll
1 cooking oil for deep frying


Skin, split, and bone chicken, finely chop. In skillet, stir-fry chicken and garlic in the 1 T hot cookin oil about 2 minutes. Add vegetables; stir-fry 2-3 minutes more. Flake crab, chicken-vegetable mixture, egg, soy sauce, sherry, salt and pepper. Cool slightly.

Wrap wontons or egg rolls. Fry, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until brown. Using a slotted spoon or wire strainer, remove wontons or egg rolls. Drain on paper toweling.

Makes 40 wontons or 6 egg rolls.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here