CHICKEN AND PORK EGG ROLLS

Chicken and Pork Egg Rolls image

Provided by Taste of Home

Time 3h

Yield about 3 dozen.

Number Of Ingredients 24

1 medium head cabbage, shredded
3 celery ribs, chopped
1 can (8 ounces) bamboo shoots, drained and chopped
1 can (8 ounces) sliced water chestnuts, drained and chopped
5 green onions, chopped
2 tablespoons canola oil
1 to 2 garlic cloves, minced
2-1/4 cups diced cooked chicken breasts
2 cups diced cooked pork
1/4 cup chicken broth
1/4 cup soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 packages (16 ounces each) egg roll wrappers
1 egg, lightly beaten
Additional oil for deep-fat frying
SAUCE:
1-1/2 cups unsweetened pineapple juice
3/4 cup cider vinegar
1/2 cup packed brown sugar
1 tablespoon soy sauce
1/8 to 1/4 teaspoon white pepper
3 tablespoons cornstarch
2 tablespoons cold water

Steps:

In a large nonstick wok, stir-fry the cabbage, celery, bamboo shoots, water chestnuts and onions in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, pork, broth, soy sauce, salt and pepper. Cook and stir for 1 minute or until heated through., Position an egg roll wrapper with one point toward you. Place about 1/4 cup meat mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels., In a saucepan, combine the first five sauce ingredients. Bring to a boil. Combine the cornstarch and cold water until smooth; stir into boiling mixture. Cook and stir for 2 minutes or until thickened. Serve warm with egg rolls.

Nutrition Facts :