Chicken & Vegetable Egg Rolls with Mushrooms

These Chicken & Vegetable Egg Rolls make a great little appetizer to start out your evening.  Serve them with sweet and sour sauce on the side. 

Ingredients:

• 2 C vegetable oil
• 1/2 C chicken, cooked and chopped
• 1/4 C mushrooms, sliced
• 1/4 C celery, chopped fine
• 1 tsp. soy sauce
• 1/2 tsp. curry powder
• 8 egg roll wrappers

Directions:

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 tsp. 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 underside of the wrapper with a little water to seal.

Fry the egg rolls 2 at time for 3 minutes, or until the outside is a nice golden brown. Lay the egg rolls in a single layer on paper towel to drain.  Serving Size:  4.