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The best source of news is always around the family dinner table.
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SPRING ROLLS
Several years ago when our daughter Lisa and her
husband lived in Hong Kong. They were coming home for a visit.
Wanda, Lisa’s Mother in law decided to have a big pitch-in and
invite all their family and friends. I thought that was a great
idea so we got busy with the project. Wanda fixed these
wonderful Spring Rolls; believe me they didn’t last long. I
asked her if she would share the recipe with me and she already
had it copied several times over. She said every time she serves
these babies someone asks for the recipe. I thought it was nice
for her to be so eager to share such a wonderful recipe. As far
as I am concerned, simple is better. This is a very tasty recipe
that you can prepare in just a few minutes. ENJOY!
SPRING ROLLS
3 chicken breast
1 large can chicken broth
1 bag Cole Slaw mix
¾ cup carrots. (Match Stick)
5 or 6 green onions (chopped)
¼ cup minced green pepper
Salt & pepper
Oil for frying
1 package egg roll wrappers
Sweet & Sour Sauce for dipping
Cook chicken in chicken broth till tender, cooking them in
chicken broth gives them more flavor. Remove from broth and set
aside to cool. Cook all vegetables in chicken broth till they
will bend. (DON’T OVER COOK) Salt and pepper to taste. Drain
vegetables and chop up chicken. Mix all together. Wrap in egg
roll wrappers and fry till golden brown. Dip in Sweet & Sour
Sauce. Enjoy! |
