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Eggs Rolls Give Buffet a Boost : Made of Chinese Chicken Salad, They're Unique for the Fourth

June 27, 1985

Lend a unique touch to your 4th of July buffet with Chinese Chicken Salad in Egg Rolls.

Chopped plums are served in crisp egg roll ramekins that are formed out of egg roll wrappers accompanied with a tasty chicken salad that holiday guests should enjoy.

CHINESE CHICKEN SALAD

IN EGG ROLLS

2 cups diced cooked chicken

1 cup chopped plums

1 (8-ounce) can water chestnuts, coarsely chopped

2 teaspoons grated ginger root

1/4 cup chopped parsley

1/2 cup mayonnaise

1/8 teaspoon black pepper

Egg Roll Ramekins

Plum wedges

Combine chicken, plums, water chestnuts, ginger, parsley, mayonnaise and pepper. Spoon about 1 cup mixture into each Egg Roll Ramekin. Garnish with additional plum wedges. Chicken mixture can be made ahead and chilled to allow flavors to develop. Makes 4 servings.

Egg Roll Ramekins

4 egg roll wrappers

Oil for deep-frying

Make slit from center of each of wrappers to any corner. Fry each wrapper separately in about 1/4-inch hot oil a few seconds on each side until just golden.

Immediately transfer hot wrapper to ramekin or custard cup (1 1/2-cup size) and form cone shape while wrapper is still warm and pliable by sliding 2 points from slit past each other. Drain on paper towels, then transfer crisp egg roll cones to bowl.

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