Curried Chicken and Mushroom Egg Rolls
No more take-out for me! When I can create a simple, delicious egg roll that’s so simple, there’s no reason to leave the house. Our whole family has always chosen egg rolls over everything else at our favorite take -out restaurant. The great thing about this recipe is you can tweak it a little to suit your own personal taste. Plus, you control the ingredients, so it always comes out just the way you like it.
2 C vegetable oil
1/2 C chicken, cooked and chopped
1/4 C mushrooms, sliced
1/4 C celery, chopped fine
1 t soy sauce
1/2 t curry powder
8 egg roll wrappers
Place the vegetable oil into a deep fryer and allow it to heat to 365 degrees. Place the chopped chicken into a mixing bowl. Add the mushrooms and celery and toss to combine. Add the soy sauce and mix until all the ingredients are coated. Sprinkle in the curry powder and blend together well. Lay the egg roll wrappers out flat. Spread 2 t of the chicken mixture into the middle of each wrapper. Fold the corners in and then fold the ends up over the corners. Roll until completely closed. Moisten the underneath side of the wrapper with a little water to seal. Fry the egg rolls 2 at time for 3 minutes or until a nice golden brown. Lay the egg rolls in a single layer on paper towels to drain.