Egg Rolls a la Paye

These you have GOT to try. I stumbled upon this creation one day while puttering with what was in the fridge, and viola!! A crispy egg roll filled with shrimp, chicken and bacon for a full flavored crunch.

Rated 4.4 from 26 votes

1/4 cup cooked crumbled bacon

1 cup cubed cooked chicken

1 (4 ounce) can small shrimp, drained

3 cups bean sprouts

2 teaspoons soy sauce

1/2 teaspoon garlic salt

1 (14 ounce) package egg roll wrappers

1 quart oil for deep frying

In a large bowl, stir together the bacon, chicken, shrimp and bean sprouts. Season with soy sauce and garlic salt, and mix until well blended. Place a few generous teaspoons onto the center of one egg roll wrapper at a time, and roll up according to the package directions.

Heat enough oil to cover the rolls completely in a large heavy skillet to 365 degrees F (180 degrees C). Fry rolls a few at a time, turning once, until golden brown. Remove with tongs to drain on paper towels. They are delicious plain, or with plum sauce for dipping.

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