Chicken Egg Rolls

Chicken Egg Rolls

30 minutes

Chicken Egg Rolls

Chicken Egg Rolls


1 pkg. rice wrappers

1 cup shredded cabbage

1 cup shredded carrot

1/2 cup green peppers, sliced thinly

1/4 pkg. bean thread noodles

1 chicken breast, diced

2 tblsp hoisin sauce

2 tblsp oyster sauce

S&P to taste

garlic powder to taste


Squeeze out carrots till nice and dry. Soak bean thread noodles in hot water till pliable. Lightly saute veggies till they are tender crisp. Season chicken with s&p and garlic. Cook chicken till done. Shred it when cooled.

Mix veggies, noodles and shredded chicken in a large bowl. Add sauces.

Peel off one rice wrapper. Keep remaining under a damp towel so they dont dry out. Spoon 3-4 tsp on to wrapper. Roll up till end and dab with water to seal ends. Repeat. Once they are all rolled up deep fry till golden brown.

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