Don't Panic More Dinner's in the Freezer - pg 39

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Name: Egg Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 32
Cuisine: Chinese
Ingredients: 4 Heads Garlic; 1 bag Coleslaw - no dressing 4 cups; 6 bunches Green Onions; 6 stalks Celery; 3/4 lbs Chicken Cooked; 8 oz Bamboo Shoots (can) drained; 8 oz Water Chestnuts (can) drained; 3 large Carrots; 1/2 lb Bean Sprouts fresh; 1/2 cup Peanut Oil divided; 2 T Peanut butter; 2 T Soy Sauce; 64 Egg roll wrappers; Oil for frying

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INGREDIENTS

4 Heads Garlic
1 bag Coleslaw - no dressing ; 4 cups
6 bunches Green Onions
6 stalks Celery
3/4 lbs Chicken ; Cooked
8 oz Bamboo Shoots (can) ; drained
8 oz Water Chestnuts (can) ; drained
3 large Carrots
1/2 lb Bean Sprouts ; fresh
1/2 cup Peanut Oil ; divided
2 T Peanut butter
2 T Soy Sauce
64 Egg roll wrappers
Oil ; for frying

INSTRUCTIONS

Chop the first 9 ingredients very fine and place each item in a separate bowl. (do not use a food processor - it will be too mushy)

Stir-fry ingredients in bathes, until crisp tender, as directed in: In 2 T peanut oil, stir-fry garlic and coleslaw together and drain. Use same pan, in 2 T peanut oil stir-fry green onion, celery, and sugar; drain and set aside. In same pan, in 2 T peanut oil, stir fry chicken, bamboo shoots, water chestnuts, an peanut butter; drain and set aside. In 2 T peanut oil, stir-fry carrots, bean sprouts and soy sauce; drain and set aside. Mix all ingredients together in a large bowl and drain off any extra liquid. Place 1/4 cup egg roll filling in center of each egg roll wrapper and wrap according to package instructions.

For Freezing-

Package bundles of 4-6 egg rolls in plastic wrap, then place in freezer bags.

Cooking-

Fry (thawed) egg roll in oil until golden brown.

Serve with Sweet and sour sauce or hot mustard

NOTES

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Egg Rolls

4 Heads Garlic
1 bag Coleslaw - no dressing 4 cups
6 bunches Green Onions
6 stalks Celery
3/4 lbs Chicken Cooked
8 oz Bamboo Shoots (can) drained
8 oz Water Chestnuts (can) drained
3 large Carrots
1/2 lb Bean Sprouts fresh
1/2 cup Peanut Oil divided
2 T Peanut butter
2 T Soy Sauce
64 Egg roll wrappers
 Oil for frying

Chop the first 9 ingredients very fine and place each item in a separate bowl.  (do not use a food processor - it will be too mushy)

Stir-fry ingredients in bathes, until crisp tender, as directed in: In 2 T peanut oil, stir-fry garlic and coleslaw together and drain.  Use same pan, in 2 T peanut oil stir-fry green onion, celery, and sugar; drain and set aside.  In same pan, in 2 T peanut oil, stir fry chicken, bamboo shoots, water chestnuts, an peanut butter; drain and set aside.  In 2 T peanut oil, stir-fry carrots, bean sprouts and soy sauce; drain and set aside.  Mix all ingredients together in a large bowl and drain off any extra liquid. Place 1/4 cup egg roll filling in center of each egg roll wrapper and wrap according to package instructions.

For Freezing-

Package bundles of 4-6 egg rolls in plastic wrap, then place in freezer bags.

Cooking- 
Fry (thawed) egg roll in oil until golden brown.

Serve with Sweet and sour sauce or hot mustard

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Nutrition

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Serving Size: 1 Serving (97g)
Recipe Makes: 32 Servings

Calories: 179
Calories from Fat: 78 (44%)

Amt Per Serving		% DV

	Total Fat 8.6g	11 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 2.5g
Cholesterol 10.5mg		3 %
Sodium 252.8mg		9 %
Potassium 129.4mg		3 %
Total Carbohydrate 19.6g		6 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 18.2g
Protein 5.7g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 179

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