 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Ingredients:
1 whole chicken, deboned |
12 egg roll wraps |
1 cup carrot |
1 whole cabbage |
1 cup celery |
1 can bean sprouts, drained |
1 can water chestnut |
1/2 cup soy sauce |
salt & pepper |
1/2 cup vinegar |
1/2 cup ketchup |
1/2 cup sugar |
6 teaspoons soy sauce |
3 teaspoons red wine |
green pepper |
onion |
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.
|
|