Gibbons' Kitchen: van's Famous Egg Rolls- Cha Gio

( Tina Wilson helped me write this recipe down)

1 pound fresh or frozen uncooked shrimp- peeled
1 pound uncooked chicken drumstricks- skinned & boneless
1 1/2 cups chopped carrots
1/2 cup white onion
1/2 cup black dried fungus strips - soak in water to soften
2 cans (6oz) white crab meat- drained and water squeezed out
2 packages ( 2oz bags) sunny bean threads - boiled

2 1/2 tablespoons fish sauce- any kind
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1 1/2 teaspoon fresh garlic clove
1/2 teaspoon garlic powder
4 eggs

Menlo Chinese Spring Roll Wrappers

1 egg white- throw away yolk
2 tablespoons of rice flour

On stove---

Boil Sunny Bean Threads. After cooking allow to cool.

In Large Bowl----

Chop 1/4 pound of peeled raw shrimp into 1/4 size pieces. Then shread or finely chop the rest of the shrimp.
Remove skin and bone from raw chicken meat. Finely chop chicken into 1/4 size pieces.
Finely chop carrots, onion, and black dried fungus strips.
Add the crab meat
Chop cooled bean threads.
Add fish sauce, salt, pepper, sugar, garlic cloves, garlic powder and the 4 eggs.
Mix everything together -- Set aside

In small bowl---

Mix 1 egg white and 2 tablespoons of rice flour together to make a goopy mixture.

Using Menlo Chinese Spring Roll Wrappers--- Place one egg roll wrapper on a flat surface with one corner toward you. ( wrapper looks like diamond not square) Spoon about 1 1/2 to 2 Tablespoons of the filling just below the center of egg roll wrapper. Fold the corner closest to you over the filling, tucking the corner under the filling. fold side corners over top of filling to touch the opposite sides,like an envelope. Roll up toward the remaining corner. Moisten the the point with the egg white/rice flour mixture and press up firmly to seal. Lay on cookie sheet.

Directions for freezing---

Freeze 15 egg rolls in Ziploc freezer bag. Single layer per bag. Lay flat on shelf in freezer.

Cooking Frozen Egg Rolls---

Heat enough oil in pan to cover the WHOLE frozen egg roll. Do not let the egg rolls defrost. Bring egg rolls from freezer straight to hot pan. Return any egg rolls back to freezer that do not fit in pan. Cook about 30-45 minutes(it's depends on how many egg roll do you cook ) Turn egg rolls every 5 minutes. Do not boil--nicely simmer.

******HINT******
If two egg rolls are stuck together loosen them before cooking. Break apart like breaking ice cubes apart. Hit egg roll on the counter or while still in the bag throw down against the floor.