• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 can (5 ounces) boned chicken, chopped or 1/2 cup chopped cooked chicken
  • 1 can (2 ounces) chopped mushrooms, drained and finely chopped
  • 1/4 cup chopped celery
  • 1 teaspoon soy sauce
  • 1/2 teaspoon curry powder
  • 4 egg roll skins
  • shortening for deep frying
  • Bottled sweet-sour sauce


  • In a bowl, combine the chopped chicken, chopped mushrooms, celery, soy sauce and curry powder. Spread some of the filling in strip across center of the egg roll skin.
  • Fold up one corner of the egg roll skin; fold in corners from each side.
  • Roll up, moistening underside of last corner with water to seal.
  • Repeat with remaining skins.
  • Fry in deep shortening heated to 365ºF till egg rolls are golden brown, 2 to 3 minutes.
  • To serve, cut each egg roll in thirds and serve with the bottled sweet-sour sauce.
  • Makes 4 rolls

Categories: Appetizer 
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