EGG ROLLS

CHICKEN AND PORK

Chicken and Pork Egg Rolls

Ingredients:
1 medium head cabbage, shredded
3 celery ribs, chopped
1 can (8 ounces) bamboo shoots, drained and chopped
1 can (8 ounces) sliced water chestnuts, drained and chopped
5 green onions, chopped
1 to 2 garlic cloves, minced
2 tablespoons canola oil
2-1/4 cups diced cooked chicken breasts
2 cups diced cooked pork
1/4 cup chicken broth
1/4 cup soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 packages (16 ounces each) egg roll wrappers
1 egg, lightly beaten
Additional oil for deep-fat frying

SAUCE:

1-1/2 cups unsweetened pineapple juice
3/4 cup cider vinegar
1/2 cup packed brown sugar
1 tablespoon soy sauce
1/8 to 1/4 teaspoon white pepper
3 tablespoons cornstarch
2 tablespoons cold water

Directions:

In a large nonstick wok, stir-fry the cabbage, celery, bamboo shoots, water chestnuts, onions and garlic in oil until crisp-tender. Stir in the chicken, pork, broth, soy sauce, salt and pepper. Cook and stir for 1 minute or until heated through.
Position an egg roll wrapper with one point toward you. Place about 1/4 cup meat mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
In a saucepan, combine the first five sauce ingredients. Bring to a boil. Combine the cornstarch and cold water until smooth; stir into boiling mixture. Cook and stir for 2 minutes or until thickened. Serve warm with egg rolls. Yield: about 3 dozen.
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Turkey Egg Rolls

Ingredients:

1/2 pound ground turkey
2 cups coleslaw mix
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
10 egg roll wrappers
Oil for deep-fat frying
Sweet-and-sour sauce

Directions:

In a large skillet, cook turkey over medium heat until no longer pink; drain. Stir in the coleslaw mix, soy sauce, ginger, onion salt and garlic powder. Place 1/4 cup in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner of wrapper with water; roll up tightly to seal. Repeat.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 3-4 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-and-sour sauce. Yield: 10 egg rolls.
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Baked Egg Rolls

Ingredients:
2 cups grated carrots
1 can (14 ounces) bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
Pinch cayenne pepper
16 egg roll wrappers

Directions:

Coat a large skillet with cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through.
In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat.
Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat.
Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Yield: 8 servings.