Here are four new recipes, sorry that I did not get a photo of the egg rolls. I personally did not care for the ginger dressing, but I personally don't care for ginger.
2 lbs. boneless chicken strips
2 cups flour
1 cup milk
2 cups panko bread crumbs
salt and pepper to taste
1 Tablespoon ground ginger
Mix flour, ginger, salt, and pepper in one bowl, set aside.
Mix eggs and milk in 2nd. bowl. Set aside.
Put panko into 3rd. bowl.
Preheat fry oil to 375 degrees
chicken strips in flour mix, then egg mix, then panko, then into fryer.
Fry for 6 minutes or until golden brown. Chicken should be 160 degrees
internal temperature. Makes 16 chicken strips.
2 bags garden blend mix lettuce.
1 can baby corn on the cob (well drained)
1 can sliced water chestnuts (well drained)
small bag rice noodles
2 tomatoes slivered
4 oz. mushrooms (washed and sliced)
a bed of lettuce in 4 large bowls, divide corn on cob, water chestnuts,
rice noodles, tomatoes, and mushrooms evenly among all bowls. Place 4
chicken strips on top of each salad.
1 cup Vegetable oil
1/3 cup Honey
1 cup white wine vinegar
1/4 cup sesame seeds toasted
1/4 cup minced Ginger
1/4 cup minced garlic
all ingredients into a food processor except for sesame seeds. mix on
high for 1 minute. Remove from food processor and add sesame seeds.
Serve with crispy Asian chicken salad.
Easy Shrimp egg rolls
1 package of 15 count egg roll wraps
6 oz. frozen peas and carrots mix
8 oz. small salad shrimp (well drained)
8 oz. shredded cabbage
cabbage, peas, carrots, and shrimp in mixing bowl. Place a large
spoonful of mix onto egg roll wrap and roll tight closing end with a
smear off water. Fry at 375 for 4 minutes. Makes 15 egg rolls.