Superbowl Pork & Chicken Egg Rolls

Ingredients:

Filling:

1/2 lb pork sausage
1/2 lb precooked (leftover) chicken
4 stalks celery, minced
2 carrots, grated
4 chives, washed and chopped
1/2 large red bell pepper chopped
1/2 medium head of cabbaged, chopped finely
1/4 cup soy sauce
2 Tbsp peanut butter
1-2 tsp sesame seeds, raw
salt, pepper to taste

Wrappers:

1 package large egg roll wrappers (from the produce section at supermarket)
1 large egg, whisked

Optional:
Food coloring for team(s)

Instructions:

May be baked or fried.

Fried:
1. Fill fryer 1/3 with oil of your choice ( vegetable oil, peanut oil, etc.) Heat to 300 degrees Fahrenheit.

2. Brown meats, add chopped vegetables, stirfry with soy sauce, peanut butter.

3. Season to taste.

4. Fill eggroll shells, fold. Use beaten egg to seal shell.

5. Brush small amount of food coloring mixed with 2 tablespoons water or into beaten egg onto eggrolls for team colors.

6. Deep fry for 3-5 minutes, turning occasionally until eggrolls are golden brown and wrappers 'bubble'.

7. Drain on paper towels for 2-3 minutes, then place on serving dish.

8. Garnish.

Baked:
1. Preheat oven to 350 degrees Fahrenheit.

2. Grease large cookie sheet with non-stick spray, vegetable oil or margarine.

3. Follow steps 2, 3 & 4 in the fried eggroll section to prepare the eggrolls.

4. For baked eggrolls, leftover egg may be brushed over top to help browning.

5. Food coloring may be added to beaten egg and brushed on for team colors.

6. Bake at 350 degrees Fahrenheit for 25 minutes or until golden brown. Wrappers will begin to 'bubble'.

7. Remove from oven, let sit 1 minute, then place on serving dish. Garnish.

Helpful Hints:

Optional:
Food coloring for team(s):
Brush small amount of food coloring mixed with 2 tablespoons water or into beaten egg onto eggrolls before cooking for team colors.
Be creative with your dips! Use ranch dressing, soy sauce mixed with horseradish and/or mustard, sweet 'n' sour sauce!!

Submitted By :

Tree Woman

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