Chicken Egg Rolls

I’ve been wanting to do this dish for a couple months now and I’m finally doing it! Normally I’m really picky when it comes to egg rolls. They either have way too much cabbage or (I think they just taste weird). But I have an amazing feeling about the egg rolls I’m making. They have everything I love about Asian food and so far (even with out the egg roll casing) everything tastes AMAZING!

Ingredients: 2 chicken breasts (chopped as small as you can get them), 6 green onions (chopped), 3 Tbsp soy sauce, 3 Tbsp cornstarch, 3 Tbsp May Poy chili sauce, 1/4 of a red cabbage (chopped), 1 cup julienned carrots, 3 Tbsp spicy Kung Pow sauce, 1 package egg roll wrappers.

In a small bowl mix together the cornstarch, soy sauce, and May Poy.

Mix together the chicken, green onion, and soy sauce mixture and let marinade for about 5 minutes.

In a large saute pan, heat up some oil and cook the chicken mixture until there is no more pink (about 3 minutes). Take out of the pan and into another bowl.

In the same saute pan, heat up some more oil and saute the cabbage and carrots until soft and tender. Add back in the chicken mix and add the Kung Pow sauce. Saute for another minutes and place back into the bowl that the chicken was sitting in and place in the fridge until completely cooled.

So once the mixture is cooled, take one egg roll wrapper onto a cutting board. Swipe the sides and corners of the wrappers with your finger with water. Turn the wrapper so that there is a corner on the top. Place a decent amount of mixture into the middle and fold the top corner over. Fold the sides into the middle and start rolling. Once you get to the bottom of the wrapper place more water onto that corner and seal completely. Place the egg roll so that the seal is on the bottom and set a side so you can finish the rest of the rolls.

Heat either your fryer to 350 degrees or pour some oil into a large sauce pot and still heat the oil to 350 degrees. Once ready, fry only a couple rolls at a time until they are golden brown.

(To keep the egg rolls warm, heat your oven to the lowest temp and place them in there until you are completely finished cooking).

Now if you want you can add different veggies or more. I just happen to really like red cabbage and carrots. I mean bean sprouts, mushrooms, pepper, etc..would taste amazing in these as well!

THESE WERE SUCH A FLAVOR BOMB! And with a little Gyoza dipping sauce just sets it over the endge!


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