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Rachael Ray's 30-Minute Healthy Recipes

Curry Chicken 'n Mushroom Egg Rolls


*2 C vegetable oil (any High Heat oil)
*1/2 C chicken, cooked and chopped
*1/4 C mushrooms, sliced
*1/4 C celery, chopped fine
*1 tsp soy sauce
*1/2 tsp curry powder
*8 egg roll wrappers


1. Fill a deep fryer with the vegetable oil and heat to 365 degrees.
2. Toss the chicken, mushrooms and celery together in a bowl.
3. Pour the soy sauce over the mixture and toss to cover.
4. Sprinkle the curry powder over the top and blend in.
5. Fill each egg roll wrapper with 2 tsp of the mixture.
6. Fold in the corners and roll to close.
7. Wet the edge of the wrapper lightly and press closed.
8. Fry 2 at a time for 3 minutes or until a golden brown.
9. Drain in a single layer on paper towel before serving.


Once we started making egg rolls at home, we realized how much better we liked them and how easy they are to make. It's all about controlling the ingredients. We happen to love curry, so most of our egg roll recipes end up with curry powder in them. But, you can mix and match just about any flavor you like and create your family's favorites.

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