of chicken on the egg roll wrapper and roll according to package directions. Fry in a saucepan, with 2-3 inches of vegetable oil heated to 350*. Turn to brown evenly and place on a paper towel lined plate to drain.
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Southwest chicken is one of my favorite go-to meals to fit that bill. You will notice there are TWO types of eggrolls here, as I also found a small container of buttercup squash hiding in the fridge from my pie and thought, at this point…why not
So I decided to make spring rolls. Who doesn't love spring rolls. 1/2 lbs ground chicken2 green onions, minced1/4 cup carrots, grated1 cup bok choy, shredded1/4 tsp white pepper (or black)1 clove of garlic, grated1/8 tsp ground ginger2 tsp soy sauceSpring roll wrapperspeanut oil for fryingBrown your chicken, season with salt pepper, garlic salt, and ginger. Here they are, I got 7 spring rolls but I would just shoot for 6 next time. Your "building her own ChinaTown" chefwannabeChris 1/2 lbs ground chicken. 7 spring rolls