RED EYE EGGROLLS

Makes 16,

Serves 8

These take some work, but they've been a great success with both kids and adults. I've served them at parties where both have been present and the "egg rolls" vanished just about as fast as I could make them.

8 chicken franks

2 tablespoons vegetable oil

1 can (16-ounces) bean sprouts, drained

2 cups shredded Chinese cabbage or iceberg lettuce

1 tablespoon soy sauce

1/4 cup chicken broth

16 square eggroll wrappers (You might be able to find them in the produce section of your supermarket and they are available in Oriental food shops.)

1 egg, beaten

vegetable oil for deep frying

Halve franks crosswise, set aside. In large skillet, over medium-high heat, heat oil; add vegetables, toss and cook 2 minutes. Add soy sauce and broth. Reduce heat to medium-low and simmer, covered, 5 minutes; drain well in colander.

Place eggroll wrapper on work surface with a corner pointing toward you; brush each corner with egg. Place two rounded tablespoons of vegetable mixture in center, then top with frank piece horizontally. Fold bottom corner over frank and filling, then fold right and left corners over and roll up to complete.

In a wok, fryer or heavy skillet, heat 2-inches oil to 370oF or until a small cube of bread sizzles when placed in oil. Fry 3-4 eggrolls at a time until crisp all over. Drain well on paper towels.

Before serving , re-heat on shallow baking pan in preheated 350oF oven for 10 to 12 minutes. (I don't recommend reheating them in the microwave. They'll come out soggy instead of crisp.)

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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