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DIRECTIONS:
1. In a medium pot, bring water to boiling.
Add chicken breasts, reduce heat to medium, and cook for ten
minutes. Remove chicken, allow to cool, remove skin, bones,
and shredded chicken into small pieces by hand. Put into bowl
and set aside.
2. Cut cabbage head into 4 quarters, then
cut cabbage into 1/8 inch x 1 inch pieces; set aside. Shred
carrot, chop mushrooms, onion, and using a container, mix
all the vegetables together. Using a large pan, bring half
a pan full of water to boil. Briefly submerge the mix vegetables
in the boiling water for about 1 minute. Drain vegetables
and set aside to cool.
3. When vegetables cool, mix chicken and
vegetables. Crack open an egg, discard eggwhite, place yolk
in a small bowl. Remove the eggroll wrappers. One at a time,
place a wrapper on flat surface with one corner pointing toward
you. Place 1 cup of chicken and vegetables fill in center
of wrapper. Slowly fold the corner furthest from you over
the filling. Then fold the two side corners toward the middle.
With your fingers pressing hard on the filling to keep it
tight, carefully fold the last corner over the filling and
completely wrap it around. Put some egg yolk on the tip of
the last corner to help it seal.
4. In a medium pan, fill 2 inches deep with
cooking oil and bring it to boiling. Slowly place the eggrolls,
one at a time into the hot oil. Reduce the heat to medium
and cook the eggrolls for 10 minutes until the outside
is golden brown. Fry the eggrolls a few at a time in order
to insure that they cook evenly. Repeat until all the eggrolls
are cooked. Serve with sweet and sour sauce or sweet chili
sauce.
Check back next month for another one of
our favorite recipes
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