Title: Chicken and Crab Filled Egg Rolls
Categories: Appetizer Chinese Side Seafood
Yield: 6 Servings

1		Chicken breast, whole small
1		Clove garlic, minced
1	tb	Oil
1	c	Chinese cabbage, chopped
1/2	c	Pea pods, chopped
1/4	c	Water chestnuts, chopped
2	tb	Onion, chopped
1/2	c	Crab meat, cooked or canned
1		Egg, beaten
2	tb	Soy sauce
1	ts	Dry sherry
1/4	ts	Salt
1/8	ts	Pepper
40		Wonton skins or 6 egg roll
		Cooking oil for deep frying

Skin, split, and bone chicken, finely chop. In skillet, stir-fry chicken and garlic in the 1 T hot cookin oil about 2 minutes. Add vegetables; stir-fry 2-3 minutes more. Flake crab, chicken-vegetable mixture, egg, soy sauce, sherry, salt and pepper. Cool slightly. : Wrap wontons or egg rolls. Fry, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until brown. Using a slotted spoon or wire strainer, remove wontons or egg rolls. Drain on paper toweling.

Makes 40 wontons or 6 egg rolls.

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