Egg Rolls

Ingredients

2 tbsp vegetable oil
1 clove garlic, finely chopped
1 piece ginger (1-inch), finely chopped
4 oz chicken breast meat, shredded
1/3 c finely sliced snow peas
2 1/3 c finely sliced shiitake mushrooms
8 scallions, finely chopped
1/2 c chopped shelled, cooked shrimp
1 tbsp soy sauce
1 tsp sesame oil
10 oz filo pastry
1 egg white, for brushing
vegetable oil, for deep frying
scallion brushes, to garnish
chili sauce dip

Method

In a wok or large skillet, heat the 2 tablespoons oil. Add garlic and ginger; stir-fry 15 seconds.

Add chicken; stir-fry 2 to 3 minutes. Add snow peas, mushrooms, scallions and shrimp followed by the soy sauce and sesame oil. Mix well and transfer to a bowl to cool.

Cut filo pastry dough into 16 (7-inch) squares. On a board, place a square with a corner toward you. Cover with another square of dough to make 2 layers.

Place 1 large tablespoon of mixture just below center of dough. Fold bottom corner over and then 2 side corners in to make an elongated open envelope. Brush dough with egg white and roll up, pressing gently. Repeat with remaining filo pastry dough and filling.

Pour about 3 inches of oil into a deep pan; heat to 375F (190C) or until an 1-inch bread cube browns in 40 seconds. Add egg rolls in batches; fry about 4 minutes or until golden. Drain on paper towels.

Serve with chilli sauce dip.

[Home] [Party Food Themes] [Party Ideas] [Glossary] [Write to Iena] [Sign GuestBook] [View GuestBook]