Total Time
30mins
Prep 30 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Boil chicken.
  2. Debone set aside. Cut up celery, carrots, cabbage, water chestnut and add bean spouts.
  3. Cook over med heat until all vegetables are soft, then add chicken, soy sauce salt and pepper to taste. Put a small amount in egg roll wraps and roll up.
  4. Do it with the rest of wraps and filling.
  5. Fry the egg rolls in hot oil Sauce Mix together all and cook for five min.
  6. Add cut up green peppers and onion.

Reviews

(5)
Most Helpful

They were good egg rolls, however I added some garlic & ginger to make them a little more flavorful. The sauce was good, even without the red wine. This recipe makes more than 8, it was more like 20 and I doubled the sauce.

richardson.flamingo March 30, 2009

I did have to make some changes while preparing this recipe. The chicken and cabbage I used less of, the carrots were matchstick carrots, the amount of soy sauce did not work well for us for flavoring. I did need more than twelve wrappers and doubled the sauce. I am sorry these were not a great success for us.

lauralie41 January 16, 2006

I especially liked the sauce. This was simple and easy to make. I omitted the chicken, making them just vegetable egg rolls.

~Jules~ May 30, 2004

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