Chinese Egg Roll Crepes

A great combination with some fried rice. These are still fried in fat but oh, so good. I used Bergy's All Purpose Dinner Crepes Batter or use your favorite saving a little of the batter for sealing before you fry them or you could use a slightly beaten egg. Preparation time does not include making the crepes.

• Ready In: 20 mins
• Yields: 14-16 crepes

Ingredients

• 1  cup  chopped  cooked chicken
• 1 (16 ounce) can  Chinese vegetables (drained)
• 1⁄4 cup  minced green onion
• 1⁄4 teaspoon ground ginger
• 1⁄4 cup  sliced almonds (rough chopped)
• 2  teaspoons soy sauce
• 1  teaspoon sugar
• 1⁄4 teaspoon  almond extract (optional)
• 14 -16  crepes
•  hot  oil (for deep frying)

Directions

1. Mix chicken, vegetables, onion, ginger, almonds, soy sauce, sugar, and extract (if used).
2. Place about 2 tablespoons mixture on each crepe; fold over sides and roll up.
3. Seal edges with a little leftover batter or use a slightly beaten egg for the glue.
4. Heat oil to about 350 degrees and drop each egg roll into the hot oil and fry till golden.
5. Drain; cut into smaller pieces if desired; serve hot with a sweet and sour duck sauce (I use La Choy Sweet and Sour Duck Sauce).