Cheaper Than Most Takeout Options – And Much Better Than at a Buffet!
Make a classic Chinese appetizer in the comfort of your own home! Thanks to pre-made egg roll wrappers (and a bit of a cornstarch mixture, to help the ends stay together), it’s not all that difficult or time-consuming to make these Homemade Chicken Egg Rolls on your own. I still usually wind up getting them, anyway, when I go, but the egg rolls that you get at the cheaper Chinese buffets are just a shadow of what they could be. The frozen ones from the grocery store cost an awful lot, compared to what you get out of them, and let’s face it: Not all of us can afford to go to a really fancy Chinese restaurant whenever we want.
Thankfully, it is not too difficult to make very delicious ones at home. This recipe makes enough for about a dozen people to eat two good-sized egg rolls each, so it is a nice idea for a party or tailgate.
So long as you have a means of keeping them warm, but I imagine that you could reduce the recipe to make it suitable for a small family pre-dinner snack, if you prefer. Of course, if you are like me, once you have had one, you’ll want one or two more, easily.
Recipe and photo courtesy of 12 Tomatoes
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick tip: You can leave the rice wine out if you’d prefer the recipe without it.