Sunday, August 15, 2010

Chicken Egg Rolls

Chicken Egg Rolls
Here's the recipe for those famous egg rolls. I'd like to say the recipe is an ancient Chinese secret passed through the generations of the Wong family, but I actually got the recipe from Debbie Fredericks-Gillentine, who got it from her mom who got it from a Chinese woman they knew when they lived in Germany. The recipe isn't rocket science, it just takes some time and practice with the rolling. The main tip I have to offer is to make sure the filling is sealed in well, because when the oil gets inside, or the filling escapes into the hot oil, bad things ensue.
These are well worth the work, though. : )


Chicken Egg Rolls

Ingredients:

  • 3-4 chicken breasts, cooked & shredded or finely diced
  • 1/2-3/4 head green cabbage, finely shredded (can purchase pre-shredded cabbage)
  • 2-3 cups broccoli, finely chopped
  • 2-3 cups cauliflower, finely chopped
  • 2-3 green onions, thinly sliced
  • 1-2 cups carrots, shredded
  • 1 cup potato, peeled & shredded
  • soy sauce, about 2 tablespoons, or to taste
  • black pepper, to taste
  • 1-2 packages egg roll wrappers
  • vegetable oil for frying
  • 1 egg, beaten & mixed with 1 tablespoon water
Instructions:
Mix cut veggies in a large bowl. Heat a large skillet & spray with Pam. Stir fry the veggies in two batches, adding the soy sauce and pepper just as the cabbage starts to wilt. Cook veggies until just underdone to your taste, as they will cook more when you fry the egg rolls. Place cooked veggies in large bowl and mix in chicken. Let mixture cool slightly before rolling. Heat oil, about 1-1 1/2 inches deep, in a frying pan. Lay out a wrapper, brush egg mixture on two adjacent edges, spoon as much as you can fit (3-4 tablespoons) into a wrapper, and roll according to package instructions. Fry egg rolls 4-5 at a time, turning as they get to a golden brown color. Remove to paper towels, or a wire rack to drain & cool. Enjoy.

All lined up to cool down

15 comments:

  1. I have to try these! They look so good!

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  2. Try using chicken, feta and gently steamed broccoli in your wrapper! My sis made this for us for a nice lunch. They were amazing! Thanks Kay

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    Replies
    1. What kind of dipping sauce did she use?

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    2. where would i find egg role wrappers

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    3. I find egg roll wrappers in the produce section of the grocery store. If you've looked there and not been able to find them, I would first ask the produce manager or store manager if they even carry them or if they could get them for you. If that doesn't work, you can think about areas of your city where Asians live, and go to one of those grocery stores. I think most Asian markets would have them, but I've never had to go to that length. Checking with your grocery store manager is probably the best move for now.

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  3. These sound like they would fun to make with family as part of a get together. Thanks for Sharing!

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  4. Can they be baked instead of fried?

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    Replies
    1. I've never tried baking them, so I can't say. I know I've seen pictures of baked egg rolls on Pinterest, so maybe if you look there you could find a cooking method that sounds do-able to you. Let me know if you try!

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  5. Just wanted to give you the heads up that this website has your recipe and photo: http://www.quickneasyrecipes.net/homemade-chicken-egg-rolls/

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    Replies
    1. Thanks! I'm glad that they at least provided a back link. :)

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  6. There's a Filipino variation for this we call it lumpia but the origin is Chinese I would imagine. :) We use minced pork,add very finely minced garlic and onion, season with salt and pepper. Then add shredded veggies like cabbage and carrots. Roll, fry, yum!

    Mindy

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  7. Replies
    1. I have frozen them a lot of times. I try to reheat them in the oven to crisp up the wrapper. The veggies get cooked a bit more, and the wrapper falls apart a little, so I eat the leftover ones with a fork and knife. Still tasty, but definitely not as good as fresh. I suppose if I didn't fill them as full and then froze them, I might get better results.

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