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Mo's Chicken n' Spinach rolls
1 lb. Chicken breast, finely chopped (raw) *or sub ground chicken 1 bag (8oz) Fresh Spinach 2 tablespoons minced garlic, heaping (or to taste) Safflower Oil Garlic Powder Onion Powder Mustard Powder (oriental) Package of egg roll wraps. Clean the spinach and cook it down in frying pan with the garlic and some safflower oil. You can also use sesame or peanut oil if you want a stronger nutty flavor. Set spinach mixture aside in a bowl and cook the chopped chicken in the same pan with about a teaspoon or so of the oil. Stir regularly to cook evenly and finish seperating any stuck together bits. When it's cooked (10 min), drain chicken and stir it up in the bowl with the spinach mix. Preheat your deep fryer (Or deep pan with enough oil to do the job). Place about two tablespoons of the mix on each wrap and roll them up. Shape doesn't matter, I did them like spring rolls. Drop them in the deep fryer until lightly golden. Serve with favorite sauces for dipping (duck, hot mustard, hoisin). ALL RECIPES IN MO'S KITCHEN ARE COPYRIGHT 1998-2008 ~ Mo's Kichen*©. You may print them for personal use (enjoy!), but they may not be reproduced for any publication without the express permission of the author. |
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