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gerry's egg rolls

(1 rating)
emit1961 avatar
Recipe by
mary Armstrong
@emit1961
San Antonio, TX

Serve these with "Gerry's Chicken and Long Rice" dish, as you will use the cooked chicken from that recipe for this recipe:)) These are amazingly delicious!! This recipe is also from Japan where Gerry was stationed for many years.

(1 rating)
yield 26 -30 egg rolls
prep time 1 Hr
cook time 45 Min

Ingredients For gerry's egg rolls

  • FILLING
  • cooked chicken meat from 1- 3 pound chicken
  • 2 pkg
    12 ounces each of frozen shrimp
  • 1 can
    drained water chestnuts ( 8 ounce can)
  • 1 can
    15 oz. drained bean sprouts or 1 package fresh bean sprouts is preferred
  • 3
    eggs
  • 2
    green onions including tops, chopped
  • WRAPS
  • 26-30
    egg roll skins
  • 4 c
    oil, more or less for deep frying

How To Make gerry's egg rolls

  • 1
    Chicken meat from 1 three pound chicken (which you earlier have de-fatted and de-skinned and cooked until tender in 2 cups water and 1/2 cup soy sauce. After chicken has cooled and it has been de-boned you shred or chop it.
  • 2
    Chop water chestnuts and Add 1 can of drained bean sprouts or fresh if using and 3 eggs. mix until well blended.
  • 3
    Put mixture on skins. Fold side edges in about 1 to 1 1/2 inches. Then roll up. Brush the outside edge of the "triangle flap"of skin with the beaten egg and seal. Repeat until skins are used up. You will use a generous 2 tablespoons of filling per roll.
  • 4
    Fry in hot fat until skins turn golden brown. Drain on paper towels. May keep warm in a 200 degree oven until serving.
  • 5
    Serve with tiny bowls (individual) of hot mustard and soy sauce AND Gerry's Chicken and Long Rice:)) If you don't have the tiny individual bowl, just put "puddles" of hot mustard and soy sauce.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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