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 Recipe #19104 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."
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Ready In:
14-16 crepes


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


  • Mix chicken, vegetables, onion, ginger, almonds, soy sauce, sugar, and extract (if used).
  • Place about 2 tablespoons mixture on each crepe; fold over sides and roll up.
  • Seal edges with a little leftover batter or use a slightly beaten egg for the glue.
  • Heat oil to about 350 degrees and drop each egg roll into the hot oil and fry till golden.
  • 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).

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