Jamey's favorite egg rolls

Jamey's favorite egg rolls

3 Tbs. Peanut Oil
3 Ribs Celery finely sliced

6 Green onions finely sliced

3/4 tsp. salt

3/4 tsp. sugar

1 1/2 lbs. finely chopped chicken

1 - 8oz can bamboo shoots, drained & coarsely chopped

2 cups bean sprouts (can use canned or fresh - we prefer the canned)

2 Tbs. Soy sauce

2 Tbs. Dry sherry

1 lb. pkg. egg roll skins

1 egg white, lightly beaten

3 Cups peanut oil

Heat 1 Tbs. oil in uncovered wok at 375 degrees. Add next 4 ingredients. Stir Fry 2 minutes. Remove to large bowl and set aside. Heat 1 Tbs. oil in wok until hot, add chicken and bamboo shoots and stir fry until chicken is no longer pink. Add to bowl. Heat remaining 1 Tbs. oil in wok until hot: add bean sprouts, stir fry 2 minutes. Add to bowl. Turn wok off. Clean and dry when cool.

Stir soy sauce & sherry into mixture in bowl. Place in strainer to drain well at least 10 minutes. Place egg roll skin on table, with corner facing you, put 1/2 cup filling in center of skin. Fold bottom up over filling, tuck in both sides, moisten top corner with egg white then fold over to form roll. Continue until all mixture is used. Heat 3 cups oil in wok at 375 degrees. Fry egg rolls 3 or 4 at a time until golden brown. Drain on paper towels. Serve warm with sweet-and-sour-sauce.

Makes about 20 egg rolls.

My husband Jamey likes to make these delicious egg rolls, it takes a little bit of time to cut everything up but they are worth the effort!